Cover the slow cooker with the lid. Cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the ribs are very tender and the meat is starting to pull away from the bones. Try not to lift the lid too often so the heat stays consistent.
Once the ribs are tender, carefully transfer them to a baking sheet lined with foil using tongs or a spatula (they will be very soft and may fall apart). Spoon some of the cooking liquid over the top to keep them moist.
If you’d like a thicker, stickier sauce, pour 1 to 2 cups of the cooking liquid into a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until slightly reduced and glossy. Taste and adjust seasoning with a pinch more salt if needed.
For a bit of caramelization, preheat your broiler on HIGH. Brush or spoon some of the reduced sauce over the ribs and broil for 3 to 5 minutes, watching closely, until the edges start to bubble and lightly char. This step is optional but adds great flavor.
Transfer the ribs to a serving platter. Drizzle with extra sauce from the pan or straight from the slow cooker. Let them rest a few minutes, then cut between the bones into individual ribs or sections and serve warm.
Variations & Tips
For picky eaters, you can cut back the garlic to 1 clove and reduce the liquid smoke to 1/2 teaspoon for a milder flavor. If your family likes a little heat, add 1/4 to 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce into the cherry cola mixture. You can also swap cherry cola for regular cola or a cherry-flavored soda you already have on hand; each brand gives the sauce a slightly different twist, which is part of why this cozy dinner hits a little different every time. If you prefer boneless meat, use 3 to 4 pounds of country-style pork ribs and keep the same cooking method. To make it a bit lighter, trim extra fat from the ribs before cooking and, if you have time, chill the cooking liquid after the ribs are done so you can skim off the fat before reducing it into a sauce. For a weeknight shortcut, cook the ribs the day before, then reheat them in the oven with fresh sauce brushed on top for an easy reheat-and-eat dinner. Leftover meat shreds beautifully for sandwiches—pile it on buns with coleslaw and a spoonful of the extra cherry cola sauce.
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