Ribs With Cherry Cola Barbecue Sauce

READY IN: 1hr 30mins
Recipe by Karen From Colorado

Cooking the ribs in foil assures that your meat will be well cooked without the flare-ups that causes burning so easily when grilling fatty meats like ribs. Be careful when removing the meat from the foil. Often there will be a puddle of melted fat in the foil that can cause serious burns if you spill it on yourself. Take your time and use caution.

Top Review by JanieTeachGal

I am making these ribs for my mom for Mother's Day (tomorrow). We are using pork ribs (not baby backs), and I used Alton Brown's rib rub to begin tenderizing the ribs. I'm cooking them in the crock pot on low tonight to cook out the fat so that I can brown them in the oven tomorrow and glaze them with the sauce. I just finished making the sauce, and it is awesome! I doubled the amount. I had to use Polaner black cherry spread (as Wal-Mart didn't have cherry preserves here). I used Sweet Baby Ray's as the bbq sauce. I think I've found my new go-to bbq sauce with this recipe! Thanks, Karen from Colorado!

Ingredients Nutrition


  1. Mix barbeque sauce, cola, preserves, mustard and hot sauce in a 2 quart saucepan.
  2. Heat to boiling; reduce heat to medium low and simmer covered for 30 to 40 minutes, stirring occasionally until sauce is slightly thickened.
  3. Mix together the seasoned salt, pepper, garlic powder and ginger in a small bowl.
  4. Rub the spice mix into the ribs.
  5. Wrap ribs in heavy duty foil; grill over direct heat, turning occasionally for 30 minutes.
  6. Carefully open the foil and remove the ribs to the hot grill rack.
  7. Glaze the ribs with the sauce and continue cooking until done, watching carefully so that the ribs do not burn and turning to glaze both sides.
  8. Heat remaining sauce to a boil; boil and stir one minute.
  9. Serve sauce with ribs.

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