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Chocolate Cherry Coke Barbecued Baby Back Ribs / #Choctoberfest 2016

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Hello! Thanks for stopping by! In case you haven’t heard about it yet, there’s a very special event going on right now! To catch you up, bloggers from around the world have all gotten together for #Choctoberfest, a wonderful event started and organized by Allison, of The PinterTest Kitchen, that takes place each October and is chock FULL of chocolate recipes created by all of us crazy, fun, food bloggers! Be sure to stop by the main page for all of the participants, new recipes daily, and the biggest, best Giveaway I’ve ever seen that you can enter to win!!

So, my latest recipe was created from some super cool products that I had never used before, and was so excited to try!! And wow are they ever good!! I am absolutely thrilled with them!! The first from Barlean’s is a supplement powder that contains cocoa, fruits and vegetables called “Chocolate Silk“. I swear, this stuff is so good, so chocolatey, that I was seriously temped to just go for it and grab a spoonful! You can make chocolate milk and hot chocolate with it, use it in baking, or even in a savory dish as I decided to do! Its uses are endless. And, of course, you can use it as a daily supplement if you’d like! The second product from Barlean’s in this recipe is another one that I’ve always wanted to try, but just never bought for some reason. I always remember when I’m at home, it just seems to get forgotten on the way there. And that’s coconut oil! It’s trans fat free, and you can use it on anything from popcorn to cooked veggies, substitute it for butter or shortening, bake with it, cook with it, sauté with it….also endless uses! I chose their Butter Flavored Coconut Oil and LOVE it! (They also sent me a very nice bottle of Chocolate Mint Oil that I will be using very soon!!)

It was really difficult to narrow down what I wanted to make first!! But since I have just made two sweet treats, I decided to take the other road and create a savory dish for you to enjoy this time! And I’m so glad that I did, as these ribs are right at the top in some of the best-tasting ribs I’ve made! I had ribs calling my name in the freezer, some maraschino juice that I had been saving that needed to be used, and just a couple of cans of pop out in the back fridge that all teamed up together with the Chocolate Silk and finished with the Coconut Oil to create a fabulous rub and absolutely divine barbecue sauce!

The ribs are slow-cooked in the oven so you can make them year round, which is also especially nice for those who don’t have a grill, they turn out tender and juicy every time, and really couldn’t be easier to make! I know that you’re going to love these just as much as we did!! Decadently rich, and oh so delicious!!




Many thanks to Barlean’s for being one of this year’s Silver Sponsors and helping to make #Choctoberfest such a great success, (and helping me to create some of the best ribs we’ve ever tasted!!) *Be sure to follow them on their website, Twitter, Pinterest , YouTube and Facebook pages!




And don’t forget to go to the main page of this event for all of #Choctoberfest’s info and enter the INCREDIBLE Giveaway!!! You’ll find everything you need to enter right {here}!!



Here are today’s recipes from participating bloggers for #Choctoberfest!
Please be sure to click on their recipes!
And don’t forget to check out the main page to see new ones posted each day!

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So spend some time in the kitchen today, let your oven do most of the work, and fill your entire house with the incredible aroma of these decadent, fall-off-the-bone tender and juicy, Chocolate Cherry Coke Barbecued Ribs! The whole family is in for a royal 1950’s  diner-style treat! Simply serve with baked potatoes or my Copycat Five Guys Fries, Sweet Creamy Southern Cole Slaw, and a chocolate shake, and you’re all set! Enjoy!!


Chocolate Cherry Coke Barbecued Baby Back Ribs / #Choctoberfest 2016
Yield: 4 servings

Chocolate Cherry Coke Barbecued Baby Back Ribs / #Choctoberfest 2016


  • 1 rack pork baby back ribs, remove sinew (silverskin) from back
  • 1 large sheet foil, sprayed

Dry Rub:

  • ¾ cup dark brown sugar
  • 1/2 Tbl. smoked sweet paprika
  • 2 tsp. Barlean's Green's Chocolate Silk Powder
  • 1 tsp. hickory smoked salt
  • 1 tsp. garlic powder
  • ½ tsp. seasoned salt such as Johnny's
  • ½ tsp. chipotle chili powder
  • ½ tsp. cayenne powder
  • 1/4 tsp. chili powder

For Barbecue Sauce:

  • 1 cup sweet thick barbecue sauce such as Sweet Baby Ray's
  • 1/2 cup cola (*I used regular Coke, not diet)
  • 1/4 cup marashino cherry juice from the jar of cherries
  • 2 Tbl. Barlean's Greens Chocolate Silk powder
  • 1 Tbl. finely chopped maraschino cherries
  • 1/2 tsp. sweet aged balsamic vinegar
  • 1/4 tsp. instant espresso powder
  • 1/4 tsp. cajun seasoning such as Slap Ya Mama
  • 1/8 tsp. garlic powder
  • 1/2 Tbl. Barlean's Butter Flavored Coconut Oil (solid, not liquid)


  • To Make Ribs:
  • In medium-small bowl, mix rub ingredients WELL. You want all of the spices and seasonings evenly distributed. (I add half of each ingredient at a time, stirring and folding after each addition). Set aside.
  • Remove sinew from back of ribs, rinse ribs in cold water, pat dry. Place onto large sheet of foil that is several inches longer on each end than the ribs, meaty-side up. Pat on half of the rib mixture until it's setting in. Don't rub it in, you'll just wreck it and gum it up. Turn the rack over keeping in the center of your foil, and pat on rest of rub on the bone side. Draw up both long sides of foil, bring edges together, and roll down to seal until touching the bones. Roll up each end sealing. Place package of ribs, seam side up, onto foil-lined baking sheet and marinate several hours. Overnight is best. While ribs are marinating, make sauce. (*Or you can make sauce while the ribs are baking, either way).
  • For Barbecue Sauce:
  • Add all ingredients to a medium or small saucepan except coconut oil. Whisk well to mix. Heat to just a simmer over Medium heat, lower heat to Low and simmer for 15 minutes until thickened, stirring as needed so it doesn't scorch. When thickened, remove from heat and stir in butter-flavored coconut oil. Set aside until needed.
  • To Finish:
  • Preheat oven to 300º F.
  • Pop into preheated 300º F oven for 2½ hours. (If cooking after chilling, let sit out at least 30 minutes before baking). *Bake meaty side down/seam side up so they can self-baste, stay juicy and get extra tender.
  • When ribs are done, remove from oven, and turn oven up to 350º F. Carefully open foil package, and transfer ribs with large spatulas straight over to clean, foil-lined and lightly sprayed baking sheet (still bone side-up).
  • Coat well with almost half of the sauce.
  • When oven has reached new temp, pop into oven and bake for 5 minutes. Remove, turn ribs over, and baste with rest of sauce. Return to oven and bake 5 minutes longer.
  • Slice into serving-sized pieces and serve hot with any extra sauce if desired.

  • Disclaimer: Though this company did send me product to try, any and all opinions of these products are solely my own.

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