Slow Cooker Coca-Cola Ribs

These Coca Cola Ribs are fall-off-the-bone tender, slow cooked until glazed in a sticky, sweet cherry cola barbecue sauce, then broiled to caramelized perfection.

Course Main Course

Cuisine American

Keyword Coca Cola Ribs

Prep Time 10

Cook Time 6

Servings servings

Calories 807kcal

Author Jason Decker

Equipment

slow cooker

Ingredients

3 pounds baby back ribs
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon smoked paprika
2 cups bbq sauce divided
2 cups cherry cola
2 tablespoons light brown sugar packed
⅓ cup maraschino cherry juice

Instructions

Place the ribs into the slow cooker.
3 pounds baby back ribs
Sprinkle the garlic salt, black pepper, onion powder and smoked paprika over the ribs.
1 teaspoon garlic salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon smoked paprika
In a bowl combine 1 cup of bbq sauce, the cherry cola, the brown sugar and the cherry juice.
2 cups bbq sauce, 2 cups cherry cola, 2 tablespoons light brown sugar, ⅓ cup maraschino cherry juice
Pour half of the mixture over the ribs, reserve the other half for later.
Cook the ribs on low for 6 hours or high for 4 hours until the ribs are tender.
In a skillet or saucepan add the remaining cherry cola mixture and the remaining 1 cup of bbq sauce.
Whisk over medium high heat until the sauce comes up to a bubble and cooks down until nice and glazy, about 10 minutes.
Remove the ribs and place on a foil lined baking sheet.
Once the sauce is glazy and thick brush the sauce onto the ribs.
Place the ribs under the broiler until lightly caramelized. Serve immediately.

Notes

Trim the Inner Skin: Sometimes ribs have a thin membrane on the back (the “silver skin”). Slide a paper towel along the edge to grip and pull it off—it helps the rub penetrate better.
Use Non-Stick Spray: Lightly coat the bottom of the slow cooker with cooking spray so your ribs and sauce don’t stick.
Finish on a Cookie Sheet: After slow cooking, lay the ribs on a cookie sheet lined with aluminum foil. Then pour barbecue sauce on top and broil for a few minutes to caramelize.
Test for Doneness: Ribs are done when they reach about 190°F to 200°F internally.
A Little Liquid Smoke Goes Far: If you add some, just a few drops will give you that smoky goodness of a summer barbecue without overwhelming the sauce.
Experiment: Next time, try different flavors—like a teaspoon of pepper flakes or a shallow bowl of marinade with herbs.

Nutrition