Cherry Cola BBQ Sauce for Your Next BBQ Party

Mavis Loh Blog

If you are looking for a rich, sweet, tangy and delicious BBQ sauce to go with your BBQ meats, then you might not want to miss this Cherry Cola BBQ Sauce. I promise this is gonna be your new favourite homemade BBQ sauce! To top it off, it has an amazingly outstanding colour – bright red colour from the cherries, and it looks stunning basted or drizzled on your meat of choice.

What You’ll Need

  • 1 cup of ketchup
  • 1 cup of cherry cola
  • ½ cup of pitted sweet cherries
  • ½ cup of brown sugar
  • ¼ cup of apple cider vinegar
  • 2 tablespoons of molasses
  • 2 tablespoons of Signature Sweet Rub which you can purchase from any BBQ supply stores


  • Boil all your ingredients. Combine all ingredients in a saucepan and bring to a boil.
  • Reduce heat and simmer. Reduce the heat and simmer the sauce for 20 minutes, allowing the sauce to cook down and thicken.
  • Blend the sauce. Cool the BBQ sauce slightly and then transfer it to a blender. Then, blend until the sauce is mixed fully until you achieve a nice and smooth consistency.
  • Use and store. Th BBQ sauce can be used immediately, or if you plan on using it later, transfer it to a lidded jar and chill. You should be able to keep this sauce for 1 week in the refrigerator.

Tips for Making The Cherry Cola BBQ Sauce

Before diving in to making this sauce, here are few tips that are extremely important to having this sauce turn out juuuust right:


The simmer phase is very important! It reduces the sauce, softens the cherries, and makes it nice and shiny. Don’t rush this step and allow the sauce plenty of time to cook down.


Wait for the sauce to cool before blending. The last thing you want is boiling, cherry red sauce shooting all over you and your kitchen. Avoid the burns and give it a few minutes before you finish up the sauce.

Refrigerate leftovers

Refrigerate any leftovers and use quickly. The cherries in this sauce make it more prone to separate and spoil than other sauces. Store the sauce in an airtight container (I prefer to store these in a lidded glass jar or a wide mouth mason jar). Keep the sauce cold in the refrigerator, and use it up within the week.