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Baby Back Ribs with Spicy Cheerwine Glaze

Baby Back Ribs with Spicy Cheerwine Glaze are fall-off-the-bone tender and covered in a sweet and spicy cherry-flavored glaze that's perfect for a summer cookout.

Course Main Dish
Cuisine Southern
Keyword baby back ribs, cheerwine ribs, pork
Prep Time 20 minutes
Cook Time 3 hours
Servings 4
Calories 782kcal


Dry Rub

  • 3 tablespoons light brown sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 2 racks of baby back ribs

Cheerwine Glaze

  • 1 tablespoon vegetable oil
  • 1/2 medium yellow or sweet onion, finely diced
  • 3 garlic cloves, minced
  • 3/4 cup cherry preserves
  • 1/2 cup packed light brown sugar
  • 1/2 cup Cheerwine or Cherry Coke
  • 1/4 cup molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 to 1/2 teaspoon cayenne pepper


  • Combine all dry rub ingredients in a small bowl.
  • Take a sharp knife and peel off the thin membrane on the backs of the ribs. (This step isn't completely necessary, but allows the rub to penetrate better.)
  • Rub dry rub into both sides of ribs. Wrap ribs in aluminum foil and place on a rimmed baking sheet lined with foil. 
  • Bake in a 300 degree oven for 3 hours.
  • At least 30 minutes before the ribs are done, start making the glaze.
    In a medium saucepan, heat oil. Add onion and cook for about 4 minutes.
  • Add garlic and cook 1 minute.
  • Add remaining ingredients and simmer for 20 minutes, stirring frequently. You want the glaze to be thick enough to put a nice coating on the ribs. Simmer longer if necessary.
  • Remove ribs from oven and carefully unwrap them. 
    Preheat broiler.
  • Baste the ribs with a thick coating of glaze . Broil for a few minutes, baste again and broil a few more minutes.
  • Serve with extra glaze.


Calories: 782kcal