Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves

These spicy, sweet, sticky Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves will surely become a summer favorite!  Made effortlessly in the slow cooker, the kitchen stays cool and the ribs are falling-off-the-bone delicious!

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -

This delicious summertime recipe is sponsored by Sprouts.  All opinions are my own.

I remember as a child the embrace of summer was immediate.  One day we were in school, the next we were frolicking outdoors without a care.   Especially since having school aged children, the end of the school year feels like three months jammed into one, leaving me figuratively crawling across the finish line on my hands and knees.

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -

Memorial Day weekend is the gateway to summer and serves to kick start summer food and some well-needed chilling out.  We did it right this year with Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves!

Now that summer is here, the parade of grilled specialties has begun: burgers, hot dogs, steaks, chicken, veggies and of course ribs.  As much as I love to grill,  I realized something valuable last summer: slow cookers aren’t just for winter.

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -

During the peak summer months, I would do anything to keep my kitchen cool and slow cookers are fantastic for this.  The ‘fix it and forget it’ ease of slow cookers allows setting up this delicious recipe for Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves in the cool of the morning and by dinner time succulent, falling-off-the-bone ribs will be ready complete with a spicy, sweet sauce (that part takes about 15 minutes of simmering stove top).

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -

When my friends at Sprouts asked me to create another summer recipe after whipping up Olive Oil Ice Cream with Peach Ripple I knew a twist on classic ribs was in order.  Smoky, spicy, sweet ribs made with Sprouts signature Blackberry Preserves had my mouthwatering before even starting the recipe.  Adding cherry cola adds a sweet depth of flavor to the sauce making it irresistible.

Can I confess?  When I look at a recipe that has more than a handful of ingredients I tend to assume it will take too long and shy away.  In case you are like me I want to assure you that this recipe can be whipped up lickety split.  The bulk of ingredients are spices that only take seconds to measure out and mix together.  And boy each one is worth it.  I feel sure you’ll fall in love with the flavor and texture of these ribs and their luscious sauce.

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -

Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves

Prep Time: 10 minutes

Cook Time: 8 hours, 20 minutes

Total Time: 8 hours, 30 minutes

Yield: 4-6 servings of ribs and 1 1/2 cups sauce

These ribs are sure to become your new favorite, for the end result and the little attention required to make them. Cooking them in the slow cooker allows the kitchen to stay cool in the summer and a summery flavor if cooked in winter. The sauce is an irresistible blend of smoky, spicy and sweet that everyone will love!


  • 4 ½ pounds Baby Back Ribs, rinsed, patted dry with paper towels and cut into 4 sections
  • 1 ½ teaspoon ground Black Pepper
  • 1 ½ teaspoon Kosher Salt
  • 1 cup Sprouts Signature Organic Blackberry Preserves
  • 1/3 cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1/3 cup Apple Cider Vinegar
  • 1 tablespoon ground Mustard
  • 1 teaspoon ground Chipotle Powder
  • ¼ teaspoon Cayenne Powder
  • ½ teaspoon Smoked Hot Paprika
  • ¼ cup Dark Brown Sugar
  • ½ teaspoon Liquid Smoke
  • ½ teaspoon Red Pepper flakes
  • 5 medium cloves Garlic, minced or pressed,
  • ½ teaspoon Onion Powder
  • 12 ounces Cherry Cola
  • ½ teaspoon Cornstarch


  1. Instructions for cooking the Ribs:
  2. Mix salt and pepper together in a small bowl. Rub into both sides of the ribs.
  3. In a medium mixing bowl combine ¾ cups of the blackberry preserves, and all following ingredients EXCEPT the cherry cola and cornstarch. Whisk to fully combine ingredients. Brush on both sides of the ribs and place them into a 4 quart or larger slow cooker. Pour the remaining sauce in the slow cooker.
  4. Pour 1 cup of the cherry cola (reserve the rest) into the slow cooker. Cook 8 hours on LOW spooning the liquid over any exposed ribs every few hours.
  5. Instructions for making the sauce:
  6. When the ribs are done cooking, gently remove them from the slow cooker (they will be almost falling off the bone) and place them in the oven on very low heat just to keep them warm. They may be wrapped in foil if preferred.
  7. Spoon any excess fat from the surface of the liquid in the slow cooker (and discard) and pour the liquids into a medium saucepan. Alternatively, the slow cooker liquids may be poured into a heatproof bowl and allowed to cool slightly to skim any access fat from the surface (it will separate on the surface).
  8. Spoon ¼ cup of the liquid into a small mixing bowl. Add the cornstarch, whisk to combine and return back to the saucepan of liquid.
  9. Whisk in the remaining cherry cola (1/2 cup) and blackberry preserves (1/4 cup); bring the liquid to a boil. Reduce to a simmer, stirring periodically, until the sauce reduces to 1 ½ cups. (approximately 15-20 minutes).

Slow Cooker Spicy Cherry-Cola Baby Back Ribs with Blackberry Preserves -


  1. says

    You really know how to make me hungry!! I smacked my head on the screen 3 or 4 times trying to get at those ribs!!
    You’ve either got to start taking unappetizing pictures or start delivery service!!

  2. Pam says

    I’ve seen ribs and barbecue made with soda before, but never with cherry soda. I’ve got to try this.

    • says

      Between the cherry cola and blackberry preserves, it has a wonderful, deep fruit flavor offset by the smoky, spiciness of the bbq sauce. So yummy. AND gluten-free which I know is important for your daughter.

  3. says

    Blackberry sounds like summer! You should be picking blackberries, skinning your knees, and playing in the hose. I think this is going to be a favorite summer recipe for years to come.

  4. Tracey says

    Oh that looks so good! I never would have thought to mix blackberries with ribs but that combo looks delicious!

  5. says

    I always get nervous cooking ribs, so I certainly feel like the slow cooker is the way to go. Not to mention, it makes it so you do not have to turn on the oven and heat up your entire house.

  6. Catherine S says

    These ribs looks so yummy. I am always looking for new slow cooker recipes. Thanks for sharing.

  7. Susan says

    These sound wonderful, and I’d like to make them, but need to know if there is something one can substitute for the cherry cola. I just have nothing to do with sodas of any sort, and I’m not certain it’s possible to buy a single can of something. Any ideas? Thanks.

    • says

      If you could share what aspect of using soda you’d like to avoid I could try to make a suggestion. For instance if it’s high fructose corn syrup there are natural versions of cherry cola that have ingredients you might prefer. You also can buy them per can so don’t need a 2 liter bottle or more than you would use for the recipe. We also are not soda drinkers but it’s exactly what this recipe needs to create a delicious sauce!

  8. Ann Bacciaglia says

    This is a perfect recipe for this weekend. I will have to get the ingredients i need to make it.

  9. Sarah Bailey says

    I have never really thought about flavoring ribs like this. I have only made them a couple times, but this sounds amazing.

  10. Colleen Cayes says

    Oh, boy, and I bet they smell amazing while they’re cooking – the only problem will be keeping the whole neighborhood from dropping in!

    • says

      I have never cooked anything in a pressure cooker Nicole! Traumatized by childhood memories of it screaming and blowing the little thing on the top off hitting the ceiling! I think pressure cooking is a totally different way to cook and I would not know how to translate the recipe for it. But do let me know if you do and how it turns out!

Leave a Reply

Your email address will not be published. Required fields are marked *