Cherry Coke Glazed Pork Ribs Recipe

Smoked Cherry Coke Ribs

Cherry cola and bourbon combine to create a rich, Southern-inspired flavor that elevates barbecue sauce into something special. The cherry cola brings bright sweetness and acidity, while bourbon adds depth and warmth—together they make a glaze that clings to the ribs and caramelizes beautifully.

You can use any good-quality barbecue sauce as your base; mixing in cherry cola and bourbon is an easy way to turn a jarred or homemade sauce into a braising glaze that infuses the meat with deep flavor.

If you prefer an all-homemade approach, use your favorite homemade barbecue sauce recipe for the best control over sweetness, acidity, and spice.

Why You’ll Love This Dish

• Sweet and Smoky Balance – Cherry cola and bourbon produce a bold, sticky glaze that complements smoke.
• Tender, Juicy Results – Finishing the ribs in a covered pan keeps baby back ribs moist and tender.
• Scalable – The method works for two racks or a full cookout.
• Simple Process – Smoke, braise in the sauce, then optionally caramelize on the grill.
• Choice of Finish – Serve immediately for tender, saucy ribs or return to the grill briefly for a lacquered, caramelized crust.

Recipe Shopping List

Here are the primary items you’ll need. See the recipe card below for exact quantities.

• Baby back ribs – Tender and lean; remove the membrane for better texture and seasoning penetration.
• Barbecue rub – A sweet rub helps with bark; a pepper-forward rub contrasts nicely with the sweet glaze.
• Barbecue sauce – The base for the braising liquid; choose a sauce you enjoy on its own.
• Cherry cola – Adds cherry sweetness and thins the sauce for braising.
• Bourbon – Brown Sugar Bourbon works well but use any bourbon if needed.

How To Make This Recipe

Below is an overview of the cooking process. Follow the full recipe steps for best results.

1. Preheat for smoking: Heat your pellet grill to 180–200°F.
2. Prep and season: Remove the membrane if present, then coat the ribs generously with barbecue rub.
3. Smoke: Place the ribs on the grill and smoke for 4–5 hours at low heat.
4. Braise in a pan: Increase the temperature to 275–300°F. Transfer ribs to a large tin or enameled cast-iron pan. Combine barbecue sauce, cherry cola, and bourbon, then pour the mixture over the ribs and cover tightly.
5. Cook covered and finish: Braise for 3–4 hours, uncovering to baste once per hour, until the ribs reach your desired tenderness. Optionally, return the ribs to the grill at 250–275°F for up to an hour to caramelize the sauce.

Are These the Perfect Ribs?

Rib preferences vary widely. Some people want ribs that fall completely off the bone; others prefer a bit of chew so the meat can be lifted on the bone. Both styles are valid. The method here aims for very tender baby back ribs that remain juicy and full of flavor.

Different cooks use different timing methods—3-2-1, 5-4-1, and other variations all work depending on the desired texture. The 5-4-1 timeline (smoke, braise, and optional finish) yields reliably tender results for many home cooks, but feel free to adjust times to match your preferred doneness.

Use your senses—look for pullback at the bone tips, test a rib for tenderness, and taste the sauce—then adapt the process to achieve the exact texture and flavor you want.

More Ribs Recipes

Over the years we’ve developed several rib variations—from classic Traeger smoked pork ribs to faster methods that combine pressure cooking and smoking. There are also beef rib preparations, Asian-inspired sticky ribs, and braised short rib recipes that pair well with mashed potatoes and steamed rice. Experimenting with different rubs, sauces, and finishing techniques is part of the fun.

If you enjoy smoked ribs, try different profiles—sweet, spicy, tangy, or umami-forward—until you find your signature version.

Recipe FAQ

Serve This With

Ribs pair wonderfully with a range of sides. Starchy, salty, or bright sides all work to balance the rich, saucy meat.

Classic choices include fries, smoked baked potatoes, or a bright vinegar-based coleslaw to cut the richness. Here are a few other ideas to round out the plate:

• Loaded potato salad
• Orzo pasta salad with salmon or vegetables
• Loaded mashed potatoes
• Homemade coleslaw