Baked BBQ Cherry Cola Ribs | Food Wishes

[@MonteZuul]

Great, now I can finally start using cherry coke in my food, and restart my drinking of BBQ sauce! Thanks Chef John. You're an inspiration.

[@vitus6644]

careful you may end up living in a trailer with a pretty red neck

[@salt-emoji]

Some BBQ sauces deserve to be drank tbh

[@TCM215]

Well you can’t drink the stuff

[@cam4636]

@@TCM215 Well not with that attitude

[@johnhenry6098]

@cam4636 😂

[@oilywalrus]

you are my childhood lol i taught myself how to cook at 15 off of you and laura vitale back in like 2012 when all i grew up off of eating was take out and canned beef ravioli and pizza rolls (mother didnt know how to cook was single and in the military) anytime we had a home cooked meal it was you or lauras i am so involved in the kitchen now and its what keeps me going in life. i now grow my own fruits and veg + herbs. i freezer and meal prep as well as can now. i love my life thanks for the inspiration chef john. btw we only use your hamburger bun recipe.

[@lindainparis7349]

Sounds like you’re doing a great job and leading a good life , congrats and best wishes to you.

[@andrewjones-productions]

"...and how do you know you're cutting in the right place? Well, if you hit a bone, that's not the right place..." I laughed out loud when I heard this. I absolutely love the dry humour that is very tongue in cheek and pokes harmless fun at those who are always wanting to have 'secret tips and hacks'. Chef John is a master not only of cooking but conveying the underlining message of 'use your bloody common sense!' in a gentle and humorous way.

[@back_stabbath9729]

Personally I'm the Ray Liotta of my favorite soda but hey that's why cooking is magical.

[@minormob]

Chef John, you are the finest chef on youtube. I first started watching your videos to cook and impress my girlfriend in 2011. She is now my wife and we still cook your meals to this very day. not only did you help me score the love of my life, but your videos help me remain calm through the stressful times. please never stop what you are doing because it is changing lives!!

[@WilliamFluery]

WARNING: instead of a brush, I used a mop to apply the mop sauce but unfortunately the ribs tasted like Lysol so make sure you rinse the mop very well.

[@Hydra_X9K_Music]

Thanks for the warning, I almost did the same thing!

[@WilliamFluery]

@@Hydra_X9K_Music This was actually supposed to be a joke that i used the kitchen floor mop for food…obviously, i missed the mark greatly.

[@Hydra_X9K_Music]

William Don't worry I was joking as well! I love cooking but I would never use a mop, that is used to clean floors, as a tool for food :D

[@WilliamFluery]

@@Hydra_X9K_Music LOL 😂

[@lindainparis7349]

I actually use 50 year old muslin squares in the kitchen that were originally used to line baby diapers before disposables were invented. I THINK they were unused...

[@BILSON220]

I love how Chef John says he's never transfered the juices without spilling it and then proceeds with a casual and flawless execution without spilling a single drop.

[@suzanneleonard5485]

If you're able to find Cheerwine, a Southern staple soda, try that instead of cherry Coke. The flavor is amazing.

[@BrianMiller1973]

Cheerwine is the nectar of the BBQ gods.

[@beargillium2369]

Agreed that stuff is on point, also a Birch beer fan (eg boylans)

[@brianlawson3757]

Cheerwine is really good and so is Dr. Brown's Black Cherry soda. I wonder what ribs cooked in Barq's root beer would be like, though?

[@YouCallThataKnife253]

Fuck is cheerwine?

[@brianlawson3757]

@@YouCallThataKnife253 It's an older brand of cherry soda still popular in the south.

[@melissaweyrick5311]

I wanted to cook Ribs for July 4th, this seals the deal. But I might do it with Cherry Dr. Pepper.

[@sadubone]

I live in Canada and we sell Quebec Maple Coke, made with maple syrup. I keep suggesting people try it for a marinade or BBQ but they think i'm crazy. Well I might be, but this looks amazing.

[@shadofaxes]

You are not crazy sir, that sounds really frickin good. I'm in AZ and Maple Coke is about as rare as hens teeth around here.

[@WhiskyCanuck]

I've used equal parts maple syrup, soy sauce, and whisky (plus a few various spices) as a marinade for pork chops many times. It works great.

[@kiraward1125]

Now that I know this exists I am going to have to acquire some.

[@Liam.Lacoste]

It's disgusting to drink but it's fantastic as a glaze.

[@DeltaDemon1]

I live in Ottawa and I've never heard of Maple Coke. Gotta get my hands on it to try it once.

[@Chicken_PatPie]

I used the preparation and cook times as a guideline for the 4th of July. I cooked my first racks of ribs and everyone told me they were phenomenal! I ruled them with Sweet Baby Ray's Honey BBQ sauce then for a dry rub McCormick Brown sugar bourbon seasoning, then another slather of BBQ sauce. Wrapped in foil as mentioned but cooked for 2 hours at 325°F. Pulled them out and turned the oven up to 350°F then tried to glaze them with more sauce and cooked them twice like that for 15 minutes each. Pulled them out and holy cow! Finger licking good! Tender and not dry at all.

[@puddintayne9254]

I been making root beer and dr peper BBQ for years. This flavor combo is a new twist

[@Eclyptical]

I bet this would be great with Cheerwine too for my friends in the Carolinas!

[@TheGodOfWarhammer]

I have used sugar Coca Cola to cook my ribs for years. You need sugar specifically as it breaks down better than HFCS and it’s natural. I then reduce the soda/meat juice to make a bbq sauce. I also use honey in the sauce too as it helps things stick better

[@catbyte0679]

I made these yesterday and they were amazing. I thought I had smoked paprika, but I didn't, so I used paprika and added about 1/2 teaspoon of Liquid Smoke to the wet marinade. Worked out great. Thanks!

[@TsunamiWombat]

another benefit of the soda is the higher acidity, which results in easier caramalization at lower temperatures. This combined with the high sugar content is also why it blackens so fast. But because BBQ by it's nature is cooked at low temperatures, this can be avoided.

[@americangirl6029]

Oh, now this is timely! I just bought some ribs yesterday. This is a sign. Lol! Thank you!

[@Redarmy1917]

I seriously just got back from the store with a rack and boom, video.

[@BullrockMcHammergeil]

Invite me to dinner

[@DonPandemoniac]

@@Redarmy1917 Same here! It's uncanny.

[@billc7211]

I’ll have to modify this to put them on my smoker, unsealed, for at least an hour to get smoke flavor, then probably proceed as directed. Looks yummy!

[@TheActualCaveman]

Dr. Pepper is the BBQ water

[@frwystr]

root beer

[@beargillium2369]

Fun fact: Dr pepper is prune flavor 👨‍⚕️

[@beargillium2369]

​@@frwystr Birch beer

[@carinhall4508]

Cheer-Wine

[@peterclausen1379]

My chief chef told me to make 150 skewers with chicken - for 75 kids. I marinated it in Cola, brown sugar, paprika and oregano......but the chef told me afterwards, that it were "too spicy" for kids and then he threw it all out (I saved them all without his knowledge) and made me try again......this time I did not use any marinate - just plain pieces of chicken, marshmallows and big gummy bears - which he accepted, but the kids hated them, so I served them those I made the first time 😀🤔😉. Next day we had a new chief chef.......and I (apprentice) got promoted to be the new chef's "idea man".....

[@Supermuttt]

I love cherry cola or just black cherry soda. I always do ribs in the oven and this will be my definitive recipe. Thank you as always for your great content and knowledge.

[@1230mkelly]

Facts. And you can place a cold smoke tube in the oven in order to achieve that grill taste.

[@tryrexm]

Your voice is amazing for these videos, Chef.

[@LightningRound1st]

I cook ribs a lot! I tend to use Mexican Coca-Cola as the real sugar does an amazing job of glazing. Occasionally, I'll add a bit of grenadine for a more "cherry coke" background flavor. I've also been known to add a splash of whiskey or rum or whatever alcohol will complement the ribs before closing the foil. It steams through the ribs, resulting in tender, tasty, and succulent ribs!

[@MGX93dot]

grenadine is pomegranate and tastes nothing like cherry

[@LightningRound1st]

@@MGX93dot Yeah, that's why I put quotes around cherry.

[@conditionallyunconditional5691]

I used parchment instead of foil, in a 300°f grill. They came awesome. Thank you for something different , which a camper like me can follow.

[@spanieaj]

My method is slow cooking the ribs in a crock pot for 5 to 6 hours. I might try to pull some of the juices out of the crock pot about half way through and use it to make the sauce with some Dr. Pepper! I will also try the wet rub with the dry rub as well. I do put my ribs under the broiler for a few minutes. Oh. I remove the membrane. I made ribs with and without the membrane. Not much if any difference, but it is fun to remove the membrane and it gives me the ability to look down on others who do not remove the membrane. 😋

[@rodentraiser3995]

I put my ribs in the crock pot as well. Although, like you said, I may just try to combo that with Chef John's recipe. The reason being is having ribs in the oven for hours makes it just too hot inside in the summer. But come this winter...

[@christineramsey5572]

You are so right about the extra wide foil! Worth tbe splurge!

[@paulbush8747]

I absolutely love your videos!! I get a giggle from each and every one of them. I'm not a big soda drinker, but this sounds like a fun time in the kitchen. Honestly, this would be a smoker or direct heat grilling method. Anything you can do in an oven can be made by other cooking methods. Still lovin' the video though.

[@AB2B]

4th of July sorted! Definitely doing this, along with your famous pasta salad, and perhaps your slaw. Looks delicious! Thank you, and as always, my household will enjoy!

[@matthewgagnon9426]

This is pretty similar to how I make oven baked ribs and they turn out delicious every time.

[@eastwoodwinecellar8575]

Hey John great recipe. Fellow Smittys alumni class of ‘81

[@Frameshaft]

I am absolutely cooking these sunday !!!

[@curlyfats]

In HS I worked at a little local diner with a different special each night of the week. This is similar to what we made for "Rib Night" (Wednesdays, I believe). However, we used 2:1 Coke and Root Beer. I still recreate it at home now and then, 25 years later.

[@TimCools_WithALongO]

Always something neat and cool to find with Chef John!

[@Spectacularhuman]

That was a nice little techniques chef John. I'm going to try this out with a slab of lamb ribs... The touch of Rosemary.

[@rogerpemberton79]

I've made ribs kind of the same way on the smoker. I say kind of loosely because I used cherry jelly and Mexican Coke to avoid the corn syrup as much as possible. It's not possible to decern the coke and cherry flavor as with the cherry coke but still very good. The added smoke from the smoker make them a hit.

[@davethedogification]

In the smoker did you wrap the ribs in butcher paper? I’d really like to try these ribs but use my electric smoker. Thank you.

[@rogerpemberton79]

@@davethedogification I wrap them after they hit an internal temp of between 150-160 degrees. I have used foil and butcher paper and for ribs I've not noticed a difference. Essentially pick your poison as it were.

[@vincentmartin719]

I will definitely keep this video for this weekend thank you chef john

[@nanolith]

I made this for my mother’s birthday. She was impressed.

[@ValerieL.62]

I can't wait to try this! I use your oven baked rib recipe all the time with baby backs and spare ribs and they come out perfect every time.

[@pdgoblue2518]

I'm sitting here waiting for the dry rub to have a pinch of cayenne that never came

[@MiaSonoma]

“I’m Carol Dodah - The perfect 36” lol I miss channel 36 in the SF Bay

[@diveanddine]

awesome! I just bought some ribs so I'm gonna try your recipe! what gr8 timing u have Chef John!!

[@Rareprogeny]

I tried your recipe! It's not the first. Like you I don't drink Cherry Coke but these ribs were very delicious. The dry rub and mustard gave them great flavor and the sweet syrup at the end was a great touch. Very tender. Very tasty. Thanks Chef John!😎

[@lindainparis7349]

Around Thanksgiving time shops stock extra large thick foil to cook turkeys.

[@arc-sd8sk]

i honestly can't live without extra-wide foil lol

[@ringaleavo]

Another Excellent Job, btw I did something similar a few weeks ago using Ginger Ale and white sugar.

[@cherio01]

Just made these, it was excellent. Big hit in the household. Look forward to making again

[@Blitzkrieg1976]

Thank you, dear Chef John. Those ribs look wonderful!❤️

[@SugarRimmedglass]

I almost fell back in my chair when I saw Chef John didn't add cayenne pepper to this recipe.

[@adenolenti]

As a dirty old man from the Bay Area, the Carol Doda reference was much a welcome surprise!

[@johnfellows7850]

Twin Peaks. A San Francisco phenomenon.

[@jeremyoboe]

Chef John is everything Cooking with Jack wishes he was... Funny and a good chef. God bless them both.

[@gleichg]

Jack still has a channel?

[@jeremyoboe]

@@gleichg Oh you better believe it. Poor guy has had a few strokes though.

[@gleichg]

@@jeremyoboe Oh my I went and looked him up. Yeah he definitely looks like he had a stroke. But as much as I disagree with his methods he must make money. Because he's been around forever, and has 500K+ subs.

[@PimpmasterMcGooby]

You're welcome, Chef John, I am glad my Pimpmaster trick came in handy!

[@mightylara2372]

Not a chef, but I am the family cook (meals, holidays, gatherings, and requests). I 2nd Chef John about the foil. Parchment paper too.

[@fufuscott]

Tried these out tonight and they turned out great! I definitely spilled the juices and made a mess, should have done as you suggested and transferred in the pan. Lessons learned for next time.

[@cravensean]

The missus has become a rib enthusiast recently. I usually use a stainless-steel baking pan with heavy foil over the top but the way this method keeps the juices as juices rather than fond has me intrigued. I'll have to give this a shot. I bet you could use that juice as a liquid when making refritos.

[@shadofaxes]

I watched this vid a few months back and said to myself: "Self" (cause that's what I call myself) "you need to make these and soooon". I'm finally ready to do it and I forgot this video, everyone else's baked rib videos they always throw out the drippings 😑thaaat's when I remembered it was you! I don't understand why everyone else is doing this incorrectly 😆

[@justrelaxing2721]

Wow, they look amazing‼️👍😋

[@HomewithyourMom]

Chef, I’m gonna try that with Mexican Coke(made with cane sugar) Grenadine and Maraschino cherry…. You know, a Roy Rodgers Ideas?

[@JamesLCrockett]

For people who cant use mustard, is there a substitute i can use or just omit it? thanks. im excited to try this on my traeger

[@allenparke5874]

+100 for the carol doda reference🤣

[@obionekenobi7401]

Good spot…I commented on it too before seeing your post…..fond memories (or is it mammaries?)

[@davidholmes1771]

Chef John's doing Ribs? Yea its definitely summertime!

[@jeffreyharville1918]

A couple of shakes (or more) of Cayenne would be a plus in the sauce!

[@SOFISINTOWN]

It looks so delicious!

[@Just_Checkin]

I still have my Mom's Carolina Red Slaw recipe (no onions in her recipe). It's made to go on pulled pork sandwiches! Yummmm.

[@dawnrobbins5877]

Cherry cola is the Mr. Pibb of pork ribs!

[@JamesCAsphalt8]

LOL. I had to back it up five times to understand what you were saying when you started making the sauce. Finally, I put on closed captioning and realized you were saying "mop sauce." This is a term I had never heard. Anyway, I get what it is and I have been looking for an easy recipe to make baby backs for a while. Now I hope you will show us how to grill baby back ribs. i wonder if you have the capability to grill on this show? Anyway, I always enjoy your videos and use a lot of what you show us in cooking many things. E.g (get the big heavy duty foil). I was happy to see that for once, I actually have all the ingredients you used to make the rub and the sauce. Now I just have go buy some ribs. I can't wait to try this recipe.

[@dollarhyme]

Celery Soda and Pastrami Sandwich... I'M ON IT!

[@SophieLovesSunsets]

I'm not a fan of cherry cola soda either but I love it on food, so delicious, especially ham and ribs. Great recipe as always Chef John. I'm going to make this for the 4th of July 🍒🍲🎇

[@spareiChan]

Vanilla coke or Dr pepper is my goto for this.

[@borisgalos6967]

Nothing like a nice Pastrami on Rye and a Cel-Ray

[@ncmartinez_his]

Ha! Carol Doda! The mountains of North Beach!

[@StariusPrime]

I’m gonna try this with a Sioux City Sarsaparilla. 👍

[@mavismounds]

Looks so good!

[@proverbs2522]

No Chef John, you nailed it! We didn’t.😊

[@jastrub]

Chef John repping the Cel Ray 😎

[@mientrant3615]

I've been your follower for almost 10 years and never disappointed. Thank you so much for really sharing. ❤❤❤

[@Derpherppington]

Thanks John Mitzewich

[@hamentaschen]

"If I'm curt with you, it's because time is a factor."

[@macmedic892]

You’re sending the Wolf?

[@Goldarlives]

Some will call me a philistine, but I put Coca Cola in my pad Thai sauce and it adds an intense burst of flavor

[@billyrossi4661]

My sister use to dance with Carol Doda aka the perfect 36..🎉🍻

[@etherdog]

Chef John, I am surprised you didn't use this opportunity to riff on Lola by the Kinks.

[@deadeye7116]

I'm going to make these, but I think they would be even better on the smoker!

[@nylasmith6452]

making these for the 4th of July :) Yummy

[@ragibby6557]

"Pop" yes sir. You got it right!

[@teddymartinii1979]

I'm thinking (as a Texan) that this recipe would also work with our favorite, Dr. Pepper. I am, after all, the Joe Gibbs of my pork ribs.

[@protopigeon]

I use Cola to make chashu pork for ramen toppings. love it

[@camypooface]

Whether you like it or not, CJ's voice can be a little hypnotizing

[@robbabcock_]

Looks good!

[@-EchoesIntoEternity-]

i prefer Dr Pepper ribs

[@ZeusandHades]

I remember an episode of Throwdown with Bobby Flay. A steak challenge, where the challenger used cola as part of his steak marinade.

[@ianfavreau9776]

I made this recipe, but they came out tough and pink - make sure to cook them at around 350 instead. I think this recipe is for very small ribs. I might have had beef ribs too.

[@roygilkey9246]

Great vid Keep them coming !!!!

[@vincentmartin719]

A perfect rack of baby back ribs.

[@amyjimmyp]

Yummy

[@GC1CEO]

I wonder if there would be a difference between using cola with HFCS versus traditional sugar..

[@MurderMostFowl]

The real challenge is finding babybacks with that much meat still on them. Seems like since the early 2000’s the butcher can’t bare to spare an extra half inch of meat that used to come on top. Why? Even though the price of the connecting loin often ends up being cheaper per pound than the ribs!

[@averywittrock1386]

I really hope I see the day that chef John gets a smoker! Also, I always ger frustrated when I cant get the membrane off so good to know I can just score it.

[@saf2127]

The ‘90s kids all have “I Want You” by Savage Garden stuck in their heads now.

[@avagrego3195]

Cherry cola ribs sounds great, I also do not drink soda unless I'm dying of thirst.

[@gleichg]

I love Chef John and I get that not everyone has a smoker, but with this much work GO BUY A SMOKER!!!!!

[@tommya1692]

Not everyone has room for a smoker.

[@gleichg]

@@tommya1692 My point is ribs not done on the smoker all taste about the same. So do less work. Throw them in the crock pot or instant pot with BBQ sauce. Cook them til tender. Then under the broiler. They will taste just as good as what John did w/o all the work, tin foil etc. If you're going to put the time and care into GOOD ribs get a smoker. And I've done ribs on a little 14" Smokey Joe made by Weber while living in a 225sqft studio apt.. It can be done.

[@tommya1692]

@@gleichg Not saying it can't be done. Not enough room is not inclusive enough. In some cases, like mine, ash-producing barbecues and smokers are not allowed. I do them in foil in the oven all the time and they aren't nearly as complex as Chef John demonstrates here. I would never do them in a pressure cooker or slow cooker, and never with barbecue sauce on them. Sauce goes on only at the last moment for charring/caramelizing. And some of us, myself included, are not such big fans of smoked anyway.

[@crystalvillarreal8579]

While I love CJ's videos and I wouldn't be the home cook I am today without him, do yourself a favor, buy a pellet grill/smoker like a Pit Boss or a Traeger, and smoke your ribs. It is a world of difference over cooking them in the oven. You'll never put a rack of ribs in the oven again.

[@susanoswalt1169]

Love your videos thanks for all your hard work.and YUMMY to the ribs