Cola and Jam Spareribs

Cola and Jam Spareribs – Jam, cola, and ginger make the perfect marinade for these baby back ribs. The taste of barbeque without the grill.

You know that snapping sound your mouth makes when you lick some goodness off your fingers?

There was four of us at the dining room table making that exact sound while eating these ribs.

Talk about a good piece of meat. WOW!


I had that rack marinating for over 24 hours in my fridge. Then I placed it in a roasting pan and cooked it, nice and slow, for 2 hours.

The delicious marinade is a mixture of orange juice and apricot jam, accompanied by a blend of spices.


The recipe called for Chinese five-spice, but since I didn’t have any, I made my own blend; cinnamon, chile powder, peppercorns, savory, and celery seed. Finished it off with some ginger and garlic salt.


Half hour before pulling out the ribs, I added in a cup of Coca-Cola, then basted the meat every 5 minutes until it was done.

Finger-licking GOOD.



Cola and Jam Spareribs
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins

Cola and Jam Spareribs

Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 505 kcal
Author: Katerina | Diethood
  • 1/3- cup apricot jam
  • 1/3- cup orange juice
  • 1 whole lemon , juiced
  • 1-1/2 teaspoons Chinese five-spice powder
  • 1/2 teaspoon ground ginger
  • salt and fresh ground pepper , to taste
  • 1 rack (about 3-pounds) spareribs
  • 1/4 cup water
  • 1 cup Coca-Cola
  1. Preheat oven to 350.
  2. In a small saucepan, combine apricot jam and orange juice and heat for 1 minute, or until mixture starts to simmer.
  3. Remove from heat and let stand 1 minute.
  4. Stir in lemon juice. Set aside.
  5. In a small dish, combine chinese five-spice powder, ginger, salt and pepper; mix until thoroughly combined.
  6. Cut the rack of ribs in half.
  7. Make a slash in between every 2 ribs. Do not cut through.
  8. Rub the ribs with the spice mix and with the jam mixture.
  9. At this point, you can place the ribs in a plastic bag and marinade for about 3 to 4 hours, or you can continue without marinading.
  10. Place spareribs in a baking pan/dish. (You may need to use 2 baking pans if ribs are too large.)
  11. Pour water around the ribs.
  12. Bake for 45 minutes; remove from oven and baste the ribs. If bottom of baking dish is dry, add a little water.
  13. Slide back into the oven and continue to roast for an additional 45 minutes, basting occasionally.
  14. Remove from oven and pour Coca Cola around the ribs; put back into the oven and continue to roast for 30 minutes, basting them every 5 to 10 minutes.
  15. Remove from oven and let stand for 15 minutes.
  16. Cut the ribs apart and serve.
Recipe Notes

Recipe adapted from Around My French Table: More Than 300 Recipes from My Home to Yours

WW Freestyle SmartPoints: 19

Nutrition Facts
Cola and Jam Spareribs
Amount Per Serving
Calories 505 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 18g90%
Cholesterol 94mg31%
Sodium 74mg3%
Potassium 314mg9%
Carbohydrates 11g4%
Fiber 0g0%
Sugar 8g9%
Protein 18g36%
Vitamin A 40IU1%
Vitamin C 24.7mg30%
Calcium 29mg3%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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54 Responses
  1. We loved these, too. I think marinating them ahead of time makes a real difference to the flavour. Good for you for making your own five-spice powder!

  2. And . . . I just visited Fridays with Dorie and her blog. I keep hearing about it. Interesting! I’ll check out her cookbook . . . I love French food. I agree – your first photo is captivating!

  3. Oh, these sound perfect. A friend has a friend who is a chef and makes his ribs with cola. I haven’t tried them but have heard great things. With the jam and spices you’ve used, I can just imagine the flavors!

  4. I have seen a few of these rib recipes in the blogosphere since many people are participating in the french fridays with dorie club. Like i told the others, i can’t believe cola can be used to make these savory ribs. That sounds super duper cool!

    Your pictures are beautiful as always πŸ™‚

  5. Nice looking ribs. I should have marinated mine longer…like overnight…ours lacked enough flavor, so we poured on the BBQ sauce and then we loved them. Nice post.

    1. Ah I could kiss you!! mwah!!! That means sooo much coming from you… THANK YOU! I’m doing as much as I can with a regular camera… maybe I’ll do wonders once I get a dslr! πŸ˜‰

  6. Nana

    Those ribs do look good. The pictures are fantastic. Glad you enjoyed
    this recipe. Tricia and I, not too much. The flavors just didn’t work
    for us. But, at least we tried the recipe and that’s what this is all about.

  7. I was also thinking I might have to mix my own 5 spice powder and even found a recipe for it online, but then I managed to find something at my local grocery store called Chinese Spice Blend and I thought that might do the trick. Seemed to work. Your photos are just lovely!

  8. Looks great! I love that you just mixed up your own 5-spice powder. I wanted to like these, but they were a flop for me. There’s always next week. Have a good one.

  9. Woo hoo! This might be my new favorite FFwD! I just saw Lizzy’s version at That Skinny Chick Can Bake. You ladies are whipping up some of the sexiest looking ribs ever! Well done πŸ™‚ Buzzed

  10. Although the basting process at the end was a little more hands on than what I’m used to, I loved the sticky sweet glaze too. I only wish I had been more liberal with salt and pepper.

  11. I never would have guessed this was a French recipe either, but holy cow! These look AWESOME! Nicely done. Don’t you love it when a meal turns out finger lickn’ good?! I think hubby wants ribs for Father’s Day – thank goodness, because now I’m craving them!

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I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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