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smoked cherry cola party ribs

Cherry Cola Smoked Party Ribs

Individual pork spare rib bones coated in brown sugar rub, smoked, braised with cherry cola BBQ glaze and butter, then finished sticky and glossy.
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Ingredients Method Notes

Ingredients
  

  • Brown Sugar Rib Rub:
  • 1½ cups packed light brown sugar
  • 1 cup turbinado sugar
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne optional
  • Ribs:
  • 3 racks pork spare ribs sliced into individual bones
  • Cherry Cola BBQ Glaze:
  • 2 cups cherry cola
  • 1½ cups cherry preserves
  • 1½ cups BBQ sauce
  • 3 tbsp Worcestershire sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp cayenne optional
  • Braising:
  • 1 stick 8 tbsp butter
  • 1 cup cherry cola BBQ glaze

Method
 

  1. Slice spare ribs into individual bones and coat heavily with brown sugar rub mixture. Let sit at room temperature while smoker preheats to 275°F.
  2. Place individual rib bones directly on smoker grates with space between pieces. Smoke at 275°F for 2 hours until brown sugar rub caramelizes into dark mahogany bark.
  3. While ribs smoke, combine all glaze ingredients in saucepan and simmer 15-20 minutes until thick and glossy. Set aside 1 cup for braising.
  4. Transfer smoked ribs to foil pan, add butter pieces and 1 cup glaze. Cover tightly with foil and return to smoker for 1 hour at 275°F.
  5. Remove foil, lift ribs from braising liquid, and brush heavily with remaining glaze. Return to smoker grates uncovered for 10 minutes until glaze tacks up and becomes sticky.
  6. Remove from smoker, let rest 5 minutes, and serve immediately. Ribs should have glossy finish and pull from bone with slight tug.

Notes

Pre-cutting ribs into individual bones creates maximum bark surface and perfect party portions. Brown sugar rub must be applied heavily because much of it melts during cooking. Cherry cola glaze reduces while ribs smoke, so start it early. The foil braise at 275°F creates steam that tenderizes ribs without drying them out. Final 10-minute glaze sets the sticky coating but watch carefully to prevent burning. Store leftover ribs in airtight container in refrigerator for up to 3 days, reheat gently in 250°F oven.

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