Cherry Cola Smoked Party Ribs Recipe

Introduction

These Cherry Cola Smoked Party Ribs offer a perfect balance of sweet, smoky, and tangy flavors that will impress any crowd. Richly coated with a brown sugar rub and finished with a luscious cherry cola BBQ glaze, they’re ideal for gatherings and special occasions.

Ingredients

• Brown Sugar Rib Rub:
• 1½ cups packed light brown sugar
• 1 cup turbinado sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)
• 3 racks pork spare ribs, sliced into individual bones
• Cherry Cola BBQ Glaze:
• 2 cups cherry cola
• 1½ cups cherry preserves
• 1½ cups BBQ sauce
• 3 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp black pepper
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp cayenne pepper (optional)
• Braising:
• 1 stick (8 tbsp) butter
• 1 cup cherry cola BBQ glaze (reserved)

Instructions

1. Step 1: In a bowl, combine all ingredients for the brown sugar rib rub. Slice the spare ribs into individual bones and coat each piece generously with the rub. Let them sit at room temperature while you preheat your smoker to 275°F.
2. Step 2: Place the rib bones directly on the smoker grates, spacing them evenly. Smoke at 275°F for 2 hours until the rub caramelizes into a dark mahogany bark.
3. Step 3: While the ribs smoke, prepare the cherry cola BBQ glaze. Combine all glaze ingredients in a saucepan and simmer gently for 15–20 minutes until thick and glossy. Reserve 1 cup of this glaze for braising.
4. Step 4: Transfer the smoked ribs to a foil pan. Add butter pieces and the reserved 1 cup of glaze. Cover tightly with foil and return the pan to the smoker. Braise at 275°F for 1 hour.
5. Step 5: Remove the foil, lift the ribs from the braising liquid, and brush them generously with the remaining glaze. Place the ribs back on the smoker grates uncovered and smoke for an additional 10 minutes until the glaze becomes sticky and tacky.
6. Step 6: Remove ribs from the smoker and let them rest for 5 minutes before serving. The ribs should have a glossy finish and pull easily from the bone with a slight tug.

Tips & Variations

• For extra heat, add more cayenne pepper to both the rub and glaze or include a dash of hot sauce in the glaze.
• If you don’t have a smoker, you can finish the ribs in a low oven at 275°F, though the smoky flavor will be less pronounced.
• Try substituting cherry cola with regular cola or root beer for a different twist on the glaze.
• Allowing the ribs to rest after smoking helps keep them juicy and tender before serving.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) covered with foil to maintain moisture, or warm them in a skillet over low heat with a splash of reserved glaze or water. Avoid microwaving to prevent drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby back ribs instead of pork spare ribs?

Yes, baby back ribs can be used, but cooking times may be shorter due to their smaller size. Adjust smoking and braising times accordingly and monitor tenderness.

What if I don’t have cherry preserves?

If cherry preserves aren’t available, you can replace them with another fruit preserve, such as raspberry or blackberry, or use a bit of cherry jam for a similar flavor and texture.

Cherry Cola Smoked Party Ribs Recipe

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4.5 from 83 reviews

These Cherry Cola Smoked Party Ribs feature tender pork ribs coated in a sweet and smoky brown sugar rub, slow-smoked to perfection, and finished with a luscious cherry cola BBQ glaze. The ribs are first smoked to develop a caramelized bark, then braised in a rich cherry cola glaze with butter and finally glazed again before serving. Perfect for gatherings, these ribs offer a delightful balance of smoky, sweet, and tangy flavors with a sticky, glossy finish.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Smoking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Sugar Rib Rub

• 1½ cups packed light brown sugar
• 1 cup turbinado sugar
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional)

Ribs

• 3 racks pork spare ribs, sliced into individual bones

Cherry Cola BBQ Glaze

• 2 cups cherry cola
• 1½ cups cherry preserves
• 1½ cups BBQ sauce
• 3 tbsp Worcestershire sauce
• 2 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 2 tsp smoked paprika
• 2 tsp black pepper
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp cayenne pepper (optional)

Braising

• 1 stick (8 tbsp) butter
• 1 cup cherry cola BBQ glaze (reserved from above)

Instructions

1. Prepare the ribs: Slice the spare ribs into individual bones and coat them heavily with the brown sugar rib rub mixture. Allow them to sit at room temperature while the smoker preheats to 275°F.
2. Smoke the ribs: Place the individual rib bones directly on the smoker grates with space between each piece to allow even smoke circulation. Smoke at 275°F for 2 hours until the brown sugar rub caramelizes and forms a dark mahogany bark on the ribs.
3. Make the cherry cola BBQ glaze: While the ribs are smoking, combine all the glaze ingredients in a saucepan. Simmer the mixture for 15-20 minutes, stirring occasionally, until it thickens and becomes glossy. Set aside 1 cup of this glaze for the braising step.
4. Braise the ribs: Transfer the smoked ribs to a foil pan. Add pieces of butter and 1 cup of the reserved cherry cola BBQ glaze. Cover the pan tightly with foil and return it to the smoker, maintaining the temperature at 275°F, for 1 hour. This step infuses the ribs with rich moisture and flavor.
5. Finish the ribs: Remove the foil and lift the ribs out of the braising liquid. Brush the ribs heavily with the remaining glaze. Place the ribs directly back onto the smoker grates, uncovered, and smoke for an additional 10 minutes until the glaze sets, becoming tacky and sticky.
6. Rest and serve: Remove the ribs from the smoker and let them rest for 5 minutes before serving. The ribs should have a glossy finish and pull off the bone with a slight tug, showcasing a perfect balance of smoky, sweet, and tangy flavors.

Notes

• Slicing the ribs into individual bones before smoking ensures more even cooking and allows the rub to penetrate thoroughly.
• Monitor the smoker temperature closely around 275°F for consistent smoking results.
• The cherry preserves in the glaze provide fruitiness and help achieve a sticky, glossy coating on the ribs.
• For a spicier kick, increase the cayenne pepper slightly or add chili powder to the rub and glaze.
• Letting the ribs rest after cooking allows juices to redistribute, keeping the meat moist.
• Store leftover ribs wrapped tightly in foil in the refrigerator for up to 3 days and reheat gently to preserve flavor and texture.

Keywords: cherry cola ribs, smoked ribs, BBQ ribs, party ribs, cherry cola BBQ glaze, pork spare ribs, smoked party ribs