Cherry Coke Party Ribs
Tender, smoky party ribs coated in rub, smoked low and slow, then finished in a rich Cherry Cola BBQ Sauce with butter until fall-apart tender. Sweet, smoky, tangy, and guaranteed to disappear fast.
I didn’t think Cherry Coke belonged anywhere near ribs.
Turns out I was very, very wrong.
The Cherry Coke cooks down into a rich glaze that doesn’t actually taste like soda. It caramelizes with the ketchup, Morello cherry preserves, honey, and chipotle into a sauce that’s sweet, smoky, slightly tangy, and ridiculously sticky.
These are still party ribs. They’re easy to grab, impossible to stop eating, and perfect for feeding a crowd.
I figured if anyone deserved to try them first, it was my HOA president. After all the letters they’ve sent me about smoking food in the backyard, it only felt right to return the favor.
Let’s just say... if these don’t get my fines forgiven, nothing will.
Ribs
2 racks St. Louis style ribs
Mayonnaise (binder)
BBQ rub (I used TFTI Cajun Rub)
Cherry Cola BBQ Sauce
1 cup Cherry Coke
⅓ cup ketchup
2 tablespoons Morello cherry preserves
1½ tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon chipotle powder
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cinnamon
Braising
½ stick butter, cubed
Garnish (Optional)
Fresh sliced jalapeños
Remove the membrane from the back of the St. Louis ribs. This helps the ribs become more tender and allows seasoning and smoke to penetrate the meat better.
Lightly coat the ribs with mayonnaise on all sides. This works as a binder for the seasoning and helps the ribs develop a nice color while cooking.
Season the ribs heavily on all sides with your barbecue rub.
Make the Cherry Cola BBQ Sauce. Add the Cherry Coke to a saucepan and simmer over medium heat until reduced by about half. Whisk in the ketchup, Morello cherry preserves, soy sauce, apple cider vinegar, honey, chipotle powder, garlic powder, onion powder, and cinnamon. Simmer another 8–10 minutes until thick and glossy.
Preheat your smoker to 250°F and place the ribs bone side down directly on the smoker.
Smoke the ribs until they develop a deep mahogany color and the internal temperature is around 165–170°F, about 2½–3 hours.
Remove the ribs from the smoker and slice between each bone into individual ribs.
Arrange the ribs in a foil pan. Add ½ stick of cubed butter and pour about 1 cup of the Cherry Cola BBQ Sauce over the ribs, making sure they’re evenly coated.
Cover the pan tightly with foil and place it back on the smoker at 275°F for 45–60 minutes, or until the ribs are probe tender (around 198–203°F).
Remove the foil, gently toss the ribs in the reduced sauce, and cook uncovered for another 10–15 minutes until the sauce becomes thick, sticky, and caramelized.
Garnish with fresh sliced jalapeños and serve immediately.
Oven Instructions!
You can make these in the oven instead:
Follow the same prep, seasoning, and Cherry Cola BBQ Sauce steps.
Bake the seasoned ribs on a baking sheet at 275°F until they reach 165–170°F, about 2½–3 hours.
Slice the ribs into individual bones and transfer them to a foil pan with ½ stick butter and 1 cup Cherry Cola BBQ Sauce.
Cover tightly with foil and bake another 45–60 minutes, until probe tender.
Remove the foil and bake uncovered for 10–15 minutes until the sauce thickens and becomes sticky.
They won’t have the same smoke flavor, but they’ll still be incredibly tender with that sweet, smoky Cherry Cola glaze.