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Flavorful Smoked Baby Back Ribs Recipe with Easy Cherry Cola Glaze

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Tender smoked baby back ribs glazed with a sweet and tangy cherry cola sauce, perfect for casual cookouts or game day feasts. This recipe is simple, uses pantry staples, and delivers restaurant-quality ribs with a unique twist.

Ingredients

Scale
  • 2 racks baby back ribs (about 2 to 2.5 pounds / 900–1100 grams each), trimmed of excess fat
  • 1 cup (240 ml) cherry cola, preferably regular brand
  • 1/4 cup (50 grams) brown sugar, packed
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or neutral oil

Instructions

  1. Remove the silver skin membrane on the bone side of the ribs using a paper towel to grip and pull it off carefully (about 5 minutes).
  2. In a bowl, mix brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper to make the dry rub (2 minutes).
  3. Lightly coat the ribs with olive oil to help the rub stick, then massage the dry rub all over both sides of the ribs. Let rest at room temperature for 20 minutes while prepping the smoker.
  4. Preheat the smoker to about 225°F (107°C). Add wood chips like hickory or applewood for smoky aroma.
  5. Place ribs bone side down on smoker grates and smoke for about 3 hours, maintaining steady temperature and avoiding opening the lid frequently.
  6. While ribs smoke, combine cherry cola and apple cider vinegar in a saucepan. Simmer over medium heat and reduce until syrupy, about 15-20 minutes, stirring occasionally.
  7. After 3 hours, remove ribs and brush a generous layer of cherry cola glaze on both sides. Wrap ribs tightly in aluminum foil and return to smoker for 1 hour to lock in moisture.
  8. Unwrap ribs carefully and brush another thick coat of glaze. Place ribs back on smoker or grill for 15-20 minutes unwrapped to caramelize the glaze.
  9. Remove ribs from heat and let rest for 10 minutes before slicing between the bones to serve.

Notes

Use regular cherry cola for proper caramelization; diet versions won’t work. Keep smoker temperature steady at 225°F (107°C) for tender ribs. Remove silver skin membrane for better seasoning absorption and tenderness. Use the ‘Texas Crutch’ method by wrapping ribs in foil after glazing to lock in moisture. Apply glaze near the end to avoid burning. Keep a spray bottle with apple juice or water to spritz ribs if they start drying out during smoking.

Nutrition

Keywords: smoked ribs, baby back ribs, cherry cola glaze, barbecue ribs, smoked barbecue, easy ribs recipe, cherry cola ribs, smoked meat

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