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Flavorful All-American Cherry Cola BBQ Ribs Recipe with Sticky Sweet Glaze Made Easy

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A delicious twist on classic BBQ ribs using a sticky, sweet cherry cola glaze that caramelizes perfectly for tender, flavorful ribs. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 racks baby back pork ribs (about 3–4 pounds or 1.5–1.8 kg), trimmed of excess fat
  • 12 ounces (355 ml) cherry cola, preferably a classic brand
  • 1/2 cup (100 g) brown sugar, packed
  • 1/3 cup (80 ml) tomato ketchup
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • 1 teaspoon (5 g) smoked paprika
  • 1/4 teaspoon (1 g) cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 tablespoon (15 ml) olive oil

Instructions

  1. Preheat your oven to 275°F (135°C).
  2. Remove the silver skin membrane from the back of the ribs for better texture.
  3. Rub olive oil evenly over both sides of the ribs, then sprinkle salt, black pepper, smoked paprika, garlic powder, and onion powder all over. Let sit for 10 minutes.
  4. In a mixing bowl, combine cherry cola, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, and cayenne pepper (if using). Whisk until smooth and set aside.
  5. Place ribs on a large piece of aluminum foil on a baking sheet. Fold the foil around the ribs to create a sealed packet.
  6. Bake ribs low and slow for 2.5 to 3 hours until tender and meat starts pulling away from the bone.
  7. Remove ribs from oven and preheat grill or broiler to medium-high heat (about 400°F or 200°C). Carefully unwrap ribs.
  8. Baste ribs generously with cherry cola glaze using a basting brush. Place ribs on grill or under broiler for 5-7 minutes until glaze caramelizes and becomes sticky. Flip and baste again for even coverage.
  9. Remove ribs from heat and let rest for 5 minutes.
  10. Slice between the bones and serve hot with extra glaze on the side.

Notes

Remove the silver skin membrane for tender ribs. Bake low and slow to break down connective tissue. Apply glaze near the end to caramelize without burning. Use a soft-bristle basting brush for even glaze application. Watch broiler closely to avoid burning. Let ribs rest before slicing. If glaze is too thin, simmer for 5 minutes to thicken.

Nutrition

Keywords: BBQ ribs, cherry cola ribs, sticky sweet glaze, backyard cookout, pork ribs, barbecue, grilling, easy ribs recipe

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