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If you are looking for a rib recipe that delivers classic barbecue flavor with a fun twist, these Cherry Coke Glazed St. Louis Ribs on the Big Green Egg deserve a spot in your rotation.
St. Louis ribs are one of the most satisfying cooks you can do on the Big Green Egg. They offer the perfect balance of meat, fat, bark, and tenderness while cooking faster than larger barbecue cuts like brisket or pork shoulder.
What makes this recipe stand out is the Cherry Coke barbecue glaze. Reducing the soda creates a rich sweetness that pairs beautifully with smoky pork, tangy barbecue flavors, and the sticky finish every rib lover wants.
This is a classic low-and-slow rib cook with a sweet backyard barbecue payoff. Fire up the Big Green Egg, grab plenty of napkins, and get ready for some seriously good ribs.
Table of Contents
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Choosing and Prepping the Ribs
For this recipe, start with one rack of St. Louis style spare ribs.
St. Louis ribs are simply spare ribs trimmed into a more uniform rectangular shape. That cleaner shape helps them cook more evenly and makes slicing much easier when it is time to serve.
If your ribs are not already trimmed St. Louis style, remove the rib tips and square up the rack. You can save those trimmings for another cook. Next, flip the ribs over and remove the membrane from the bone side. This helps the seasoning penetrate better and improves the final texture.
Trim away any large pockets of excess fat on the meat side, then let the ribs sit at room temperature for about 30 to 45 minutes while you prep the Big Green Egg and your seasoning.
Making the Cherry Coke BBQ Sauce
This homemade Cherry Coke barbecue sauce is what gives these ribs their signature sweet, sticky finish. Start by pouring one can of Cherry Coke into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer until reduced by about half. This concentrates the cherry flavor and builds a richer base for the sauce.
In a separate saucepan, heat the olive oil over medium heat and sauté the minced onion until softened and lightly browned. Add the crushed garlic and cook for another minute until fragrant. Add the ketchup, brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, dry mustard, black pepper, and the reduced Cherry Coke. Stir well and let the sauce simmer for about 20 minutes until thickened. If you want to take it even further, stir in a spoonful of rib drippings later in the cook for extra smoky richness.
Big Green Egg Setup
Set up your Big Green Egg for indirect cooking and preheat the dome temperature to 250°F. Add a few chunks of hickory, cherry, or apple wood to the lump charcoal for smoke flavor. Cherry is a particularly good fit here since it complements the Cherry Coke glaze later in the cook. Give the Big Green Egg time to stabilize before adding the ribs. Low and steady heat is the key to building great bark and tender texture.
Seasoning the Ribs
While the Big Green Egg comes to temperature, make the simple rib rub by combining kosher salt, black pepper, and paprika.
Lightly coat both sides of the ribs with a thin layer of yellow mustard. This helps the seasoning stick and will completely disappear during the cook.
Apply the rub evenly across both sides of the rack, making sure every inch is covered so every bite gets that classic barbecue flavor.
Smoking the Ribs
Place the seasoned rack of St. Louis ribs on the Big Green Egg bone side down and close the lid. Let the ribs smoke undisturbed for the first 3 hours. This is where the bark begins to form and the ribs take on that beautiful smoke flavor.
After about 3 hours, check the ribs for color and texture. The surface should be darker, slightly tacky, and beginning to develop that classic barbecue bark. If the ribs look dry, give them a light spritz with a mix of apple juice and apple cider vinegar to help maintain moisture without washing away the bark you have built.
Wrapping the Ribs
Once the ribs have developed good color and bark, it is time to wrap. Lay out a large sheet of heavy-duty aluminum foil and place the ribs meat side down. Add the pats of butter, drizzle over the honey, and pour in 1/4 cup of apple juice. These ingredients help tenderize the ribs while adding moisture and richness during the wrapped phase. Wrap the ribs tightly in foil, then wrap them a second time to make sure everything is sealed well.
Place the wrapped ribs back on the Big Green Egg and continue cooking for 1 additional hour. This is where the ribs really start to tenderize and move closer to that perfect bite-through texture.
Glazing and Finishing the Ribs
After the wrapped hour, carefully remove the ribs from the foil and transfer them back to the Big Green Egg. At this point, the ribs should feel noticeably more tender and have pulled back from the bones.
Brush a generous layer of the Cherry Coke BBQ sauce over the meat side of the ribs. Place the ribs back on the Big Green Egg uncovered and let them cook for another 30 minutes so the glaze can tighten up and become sticky.
If you like extra saucy ribs, add one more light layer of glaze during the final 10 minutes. This is where the magic happens. The sauce caramelizes, the smoke kisses the glaze, and the ribs take on that classic sticky backyard barbecue finish.
Serving Suggestions and Final Thoughts
Once the ribs are finished, remove them from the Big Green Egg and let them rest for about 10 to 15 minutes before slicing. This gives the juices a chance to settle and makes slicing much cleaner.
Slice between the bones and serve the ribs warm with extra Cherry Coke BBQ sauce on the side for anyone who wants an extra sticky finish.
These St. Louis ribs are rich, smoky, sweet, and just tangy enough to keep you reaching for another bone. Serve them with classic barbecue sides like mac and cheese, baked beans, coleslaw, potato salad, or grilled corn for the full backyard barbecue experience.
If you are looking for a rib recipe that brings a fun twist to traditional barbecue on the Big Green Egg, this one absolutely delivers.
Cherry Coke Glazed St. Louis Ribs on the Big Green Egg
Ingredients
Cherry Coke BBQ Sauce
- 1 can Cherry Coke
- 2 tbsp olive oil
- 1/4 cup minced onion
- 3 cloves garlic, crushed
- 2 cups ketchup
- 1/4 cup brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp mustard
- freshly ground black pepper, to taste
Ribs
- 1 rack St. Louis style spare ribs
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 2 tbsp paprika
- 1 tsp yellow mustard
- 2 tbsp unsalted butter, cut into pats
- 1/4 cup apple juice
- 2 tbsp honey
Spritz
- 1/4 cup apple juice
- 1/4 cup apple cider vinegar
Instructions
Make the Cherry Coke BBQ Sauce
- Pour the Cherry Coke into a small saucepan and bring it to a boil. Reduce the heat and simmer until reduced by about half.
- In a separate saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and lightly browned. Add the garlic and cook for another minute.
- Stir in the ketchup, brown sugar, apple cider vinegar, tomato paste, Worcestershire sauce, dry mustard, black pepper, and reduced Cherry Coke. Simmer for about 20 minutes until thickened. Set aside.
Prep and Season the Ribs
- Remove the membrane from the bone side of the ribs and trim excess fat if needed.
- Combine the kosher salt, black pepper, and paprika in a small bowl.
- Lightly coat both sides of the ribs with yellow mustard, then apply the seasoning evenly over the entire rack.
- Let the ribs sit while the Big Green Egg comes to temperature.
Set Up the Big Green Egg
- Set up your Big Green Egg for indirect cooking and preheat to 250°F.
- Add your preferred smoking wood chunks to the lump charcoal. Cherry wood works especially well with this recipe.
Smoke the Ribs
- Place the ribs bone side down on the Big Green Egg and smoke for **3 hours**.
- Check the bark and color. If the ribs look dry, lightly spritz with the apple juice and apple cider vinegar mixture.
Wrap the Ribs
- Remove the ribs from the Big Green Egg and place them meat side down on heavy-duty foil.
- Add the butter, honey, and apple juice. Wrap tightly, then wrap a second time to fully seal.
- Return the ribs to the Big Green Egg and cook for **1 additional hour**.
Glaze and Finish
- Carefully remove the ribs from the foil and place them back on the Big Green Egg uncovered.
- Brush generously with the Cherry Coke BBQ sauce and continue cooking for 30 minutes until the glaze becomes sticky and set.
- Remove the ribs from the grill and let them rest for 10 to 15 minutes before slicing.
Notes
- St. Louis ribs cook more evenly because of their uniform shape.
- Cherry wood complements the Cherry Coke glaze beautifully.
- Extra sauce is excellent served on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.
