Cherry Chipotle Ribs

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Starting with a cherry-cola marinade and finished with our Cherry Chipotle Barbecue Sauce, these tender ribs are sweet and tangy, through and through.

Difficulty: Medium - experience needed
Serves: 8

Preparation time:
Cooking time:


6 cups (1.5 L) cherry-flavored cola
1 large onion, coarsely chopped
6 garlic cloves, pressed
2 tbsp (30 mL) salt
2 tsp (10 mL) coarsely ground black pepper
2 racks (2-2 1/2 lbs./1-1.1 kg each) pork loin back ribs (baby back ribs)
1 cup (250 mL) water
1 bottle (12.3 oz/348 g) Cherry Chipotle Barbecue Sauce, divided


1. For marinade, combine cola, onion, pressed garlic, salt and black pepper in Classic Batter Bowl; whisk well. Remove membrane from racks of ribs using Boning Knife (see Cook's Tip). Cut between bones to separate racks into quarters; place in jumbo size resealable plastic bag. Pour marinade into bag; seal bag and place into 13 x 10 x 2-in. (33 x 25 x 5-cm) disposable foil pan. Marinate in refrigerator 8 hours or overnight.

2. Prepare grill for indirect cooking over medium-low heat. Remove pork from marinade; reserve 2 cups (500 mL) and discard remaining marinade. Place ribs in foil pan. Pour reserved marinade and water over ribs; cover pan with heavy-duty aluminum foil. Grill, covered, 3-4 hours or until meat starts to fall off the bones. (If using charcoal, add 12 new coals on each side of grill every hour to maintain a consistent grill temperature.)

3. Remove ribs from pan; discard pan and braising liquid. Prepare grill for direct cooking over medium-high heat. Place ribs on grid of grill. Grill, uncovered, 3-4 minutes or until grill marks appear, turning occasionally with BBQ Tongs and basting with about 3/4 cup (175 mL) of the barbecue sauce. Remove ribs from grill and serve with remaining barbecue sauce.

Yield: 8 servings

Nutrients per serving: Calories 580, Total Fat 37 g, Saturated Fat 13 g, Cholesterol 155 mg, Sodium 960 mg, Carbohydrate 19 g, Fiber 1 g, Protein 44 g

Cook's Tips: The membrane found underneath the rack is tough and holds in excess fat. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Grasp the corner of the membrane and gently pull it away from the bones.

To make ahead, prepare recipe as directed through Step 2. Remove ribs from pan; discard braising liquid and return ribs to pan. Cover pan with


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