Skip to content
LumaxisLumaxis
All recipes

American·Main

Cherry Cola Glazed Baby Back Ribs

A low-and-slow roasted rack of baby back ribs finished with a sticky, savory-sweet glaze made from reduced meat juices and Cherry Cola. Despite the name, the final result tastes like classic All-American barbecue, using the soda's sugar and spice profile to create a deep, caramelized finish without the need for molasses or honey.

Prep

20m

Cook

240m

Total

260m

Serves

3

Method

  1. 01

    Mix the dry rub by combining kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Prepare the wet rub in a separate bowl by whisking together yellow mustard, apple cider vinegar, and 2 tablespoons of the cherry cola. Prep the ribs by removing the membrane from the bone side or scoring it with a knife, then trim any large excess fat.

    Step 1
    Watch · 1:29
  2. 02

    Place the ribs on a large sheet of foil. Brush both sides with the wet rub and season with the dry rub, concentrating more seasoning on the meat side. Fold the foil around the ribs to create a sealed 'boat' and place on a baking sheet. Roast bone-side up in a 250°F oven for 2 hours.

    Step 2
    Watch · 2:08
  3. 03

    Remove the ribs and carefully pour all the accumulated meat juices from the foil into a saucepan. Return the ribs to the foil meat-side up, give the top one more brush of the mustard mixture, reseal the foil, and roast for another hour at 250°F.

    Step 3
    Watch · 3:52
  4. 04

    Prepare the sauce by adding any remaining mustard mixture, the ketchup, and the rest of the cherry cola to the meat juices in the saucepan. Bring to a simmer over medium-high heat, stirring to degas the soda. Reduce the liquid by half until it reaches a thin 'mop' consistency, then continue to simmer on low until it thickens into a barbecue sauce.

    Step 4
    Watch · 5:07
  5. 05

    Increase the oven temperature to 300°F. Unwrap the ribs completely and flatten the foil. Brush the meat with the reduced mop sauce and bake uncovered. Continue roasting for about another hour, basting every 15 minutes with the thickening sauce, until the ribs are glazed and tender enough to droop when lifted from the center.

    Step 5
    Watch · 6:17
  6. 06

    Optional: Turn the broiler to high and caramelize the surface for about 1 minute, watching constantly to prevent burning. Let the ribs rest for 5–10 minutes before slicing between the bones and serving with any leftover sauce.

    Step 6
    Watch · 8:29

From Chef John

  • “I'm more of a celery soda with a pastrami sandwich kind of guy.”
  • “You are after all the Carol Doda of which flavor soda.”
  • “Now that in a culinary context is pure luxury.”