Can I use different types of ribs for this recipe?

Absolutely! While baby back ribs are my favorite for this recipe because they cook relatively quickly and have great meat-to-bone ratio, you can also use spare ribs or St. Louis style ribs. Just note that larger cuts may need an additional 1-2 hours of cooking time. The meat should be tender enough that it's starting to pull away from the bones when done.

What if I don't have cherry cola or maraschino cherry juice?

Regular cola works wonderfully too! The cherry adds a subtle fruity note, but classic Coca-Cola or even Dr. Pepper creates a delicious result. If you're missing the maraschino juice, you can substitute with 2 tablespoons of cherry jam, mixed berry jam, or even a splash of grenadine syrup. The key is maintaining that sweet-tangy balance that makes these ribs special.

Can I make these ribs without a slow cooker?

Definitely! You can adapt this recipe for the oven by placing the seasoned ribs on a rack over a baking sheet, covering tightly with foil, and baking at 275°F for about 2.5-3 hours. Then follow the same finishing steps - reduce the sauce, brush on the ribs, and broil briefly for caramelization. You won't get quite the same tenderness as the slow cooker, but they'll still be delicious.

Why are my ribs tough even after slow cooking?

This typically happens if the ribs haven't cooked long enough. Unlike some meats that get tougher the longer they cook, ribs need that extended cooking time to break down the collagen. If your ribs seem tough after the recommended time, cover and continue cooking for another hour. Remember that older or larger ribs may need more time, and variables like how full your slow cooker is can affect cooking duration.

Slow Cooker Barbecue Ribs with Coke Recipe

Description

Tender, juicy ribs slow-cooked to perfection with a blend of savory spices, cherry cola, and BBQ sauce. Finished with a caramelized, sticky glaze, these Slow Cooker Barbecue Ribs with Coke are the ultimate comfort food, perfect for family dinners or backyard gatherings.

Ingredients

Units Scale

For the Ribs:

3 pounds baby back ribs
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika

For the Sauce:

2 cups BBQ sauce, divided
2 cups cherry cola
2 tablespoons light brown sugar, packed
1/3 cup maraschino cherry juice

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Instructions

Prepare the Slow Cooker:
Place the ribs in the slow cooker. If needed, trim any excess fat and remove the thin membrane (silver skin) on the back of the ribs.
Season the Ribs:
Sprinkle the garlic salt, black pepper, onion powder, and smoked paprika evenly over the ribs, ensuring they are well-coated.
Mix the Sauce:
In a medium-sized bowl, combine 1 cup of BBQ sauce, cherry cola, brown sugar, and maraschino cherry juice. Mix well until all ingredients are fully combined.
Cook the Ribs:
Pour half of the sauce mixture over the ribs, reserving the other half for later use. Cover and cook on low for 6 hours or on high for 4 hours, until the ribs are tender and cooked through.
Make the Glaze:
In a skillet or saucepan, combine the remaining cherry cola mixture and the other 1 cup of BBQ sauce. Cook over medium-high heat, whisking occasionally, until the sauce reduces and becomes thick and glazy (approximately 10 minutes).
Prepare for Broiling:
Preheat your broiler. Carefully remove the cooked ribs from the slow cooker and place them on a foil-lined baking sheet.
Caramelize the Ribs:
Brush the thickened glaze generously over the ribs. Place the baking sheet under the broiler and broil for 3–5 minutes, or until the glaze is caramelized and slightly charred. Watch closely to prevent burning.
Serve:
Serve the ribs immediately, garnished with any additional glaze if desired.

Notes

Trim the Inner Skin: Removing the membrane from the back of the ribs allows for better seasoning penetration and a tenderer bite.
Use Non-Stick Spray: Lightly coat the slow cooker with spray to prevent sticking.
Finish on a Cookie Sheet: Broiling the ribs after slow cooking enhances their flavor with a caramelized crust.
Test for Doneness: For perfect ribs, ensure an internal temperature of 190–200°F.
Experiment: Add a splash of liquid smoke or a teaspoon of chili flakes for a flavor twist.

Nutrition

Serving Size: 1/4 of recipe
Calories: 640
Sugar: 32g
Sodium: 1250mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg