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Savory Smoked Baby Back Ribs Recipe with Easy Cherry Cola Glaze

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This recipe features tender smoked baby back ribs coated with a sticky, sweet, and tangy cherry cola glaze that perfectly balances smoky and fruity flavors. It’s a crowd-pleasing dish ideal for gatherings and weekend cookouts.

Ingredients

Scale
  • 2 racks baby back ribs (3 to 4 pounds / 1.4 to 1.8 kg), trimmed of excess fat
  • 1 cup (240 ml) cherry cola (preferably with real sugar)
  • 1/4 cup (50 g) brown sugar, packed
  • 2 tablespoons (30 ml) apple cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon (15 ml) olive oil
  • Optional: pinch of cayenne pepper

Instructions

  1. Prep the ribs (15 minutes): Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip. Pat ribs dry.
  2. Apply the dry rub (10 minutes): Mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Rub olive oil over ribs, then coat evenly with the dry rub. Let rest at room temperature.
  3. Prepare the smoker (15 minutes): Preheat smoker to 225°F (107°C). Use hickory or applewood chips. Maintain steady temperature.
  4. Smoke the ribs (3 hours): Place ribs bone side down on smoker rack. Maintain 225°F, adding wood chips as needed. Avoid opening smoker frequently.
  5. Make the cherry cola glaze (10 minutes): Combine cherry cola, brown sugar, and apple cider vinegar in a saucepan. Boil, then simmer until thick and syrupy, about 10 minutes, stirring often.
  6. Glaze the ribs (30 minutes): Brush glaze generously on ribs, wrap tightly in foil, and return to smoker or grill at 225°F for 30 minutes.
  7. Final glaze & rest (15 minutes): Unwrap ribs, brush another coat of glaze, and place back on smoker or grill uncovered for 10-15 minutes to caramelize.
  8. Serve: Let ribs rest 5-10 minutes before slicing between bones. Serve warm with extra glaze if desired.

Notes

Remove the membrane for tender ribs. Apply multiple thin layers of glaze rather than one thick coat. Maintain steady smoker temperature at 225°F. Use a meat thermometer to check for internal temperature between 195°F and 203°F for perfect tenderness. Cherry cola glaze can be made ahead and reheated. For oven method, bake ribs covered at 275°F for 2.5 to 3 hours, then glaze and broil to caramelize.

Nutrition

Keywords: smoked ribs, baby back ribs, cherry cola glaze, BBQ ribs, smoked paprika, easy ribs recipe, backyard cookout, game day recipe

Find it online: https://blingbite.com/savory-smoked-baby-back-ribs-recipe-with-easy-cherry-cola-glaze/