{"id":7234,"date":"2026-04-12T20:03:37","date_gmt":"2026-04-12T20:03:37","guid":{"rendered":"https:\/\/breckas.com\/?p=7234"},"modified":"2026-04-12T20:03:37","modified_gmt":"2026-04-12T20:03:37","slug":"slow-cooker-cherry-cola-pork-ribs-sticky-sweet-and-fall-off-the-bone-tender","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2026\/04\/12\/slow-cooker-cherry-cola-pork-ribs-sticky-sweet-and-fall-off-the-bone-tender\/","title":{"rendered":"Slow Cooker Cherry Cola Pork Ribs: Sticky, Sweet, and Fall-Off-the-Bone Tender"},"content":{"rendered":"

Servings: 4<\/strong> | Prep time: 10 minutes<\/strong> | Cook time: 7\u20138 hours (LOW) or 3\u00bd\u20134 hours (HIGH)<\/strong> | Total time: Varies<\/strong><\/p>\n

There\u2019s something about ribs that feels like a special occasion. The way the meat clings to the bone. The sticky, sweet, smoky glaze. The satisfying feeling of pulling apart tender, juicy pork with your fingers. But traditional ribs require hours on a smoker or in the oven \u2014 and let\u2019s be honest, not everyone has a backyard smoker or that kind of time.<\/p>\n

Enter these Slow Cooker Cherry Cola Pork Ribs<\/strong>.<\/p>\n

This recipe captures all the magic of classic barbecue ribs \u2014 the tenderness, the deep caramelized flavor, the sticky-sweet glaze \u2014 but it happens in your slow cooker while you go about your day. The secret weapon? Cherry cola. That fizzy, fruity, slightly spiced soda works double duty: its acidity helps tenderize the meat, and its natural sugars caramelize into a gorgeous, glossy sauce that\u2019s sweet, tangy, and completely addictive.<\/p>\n

The result is ribs so tender they practically fall apart when you look at them. The meat pulls cleanly away from the bone. The sauce is thick, sticky, and deeply flavored with cherry, cola, brown sugar, garlic, and a hint of smoke. And a final quick broil gives the edges that irresistible caramelized char that makes ribs feel like a backyard barbecue \u2014 even if you made them in a crockpot on a Tuesday.<\/p>\n

These ribs are perfect for game day, summer gatherings, holiday dinners, or any time you want something impressive without spending all day tending a grill.<\/p>\n

\n

Why You\u2019ll Love This Recipe<\/h2>\n
    \n
  • \n

    Fall-off-the-bone tender<\/strong> \u2013 Low and slow cooking transforms tough ribs into butter-tender perfection.<\/p>\n<\/li>\n

  • \n

    Incredible cherry cola flavor<\/strong> \u2013 The soda adds sweetness, tang, and helps tenderize the meat.<\/p>\n<\/li>\n

  • \n

    No smoker or grill required<\/strong>\u2013 All the flavor happens in your slow cooker.<\/p>\n<\/li>\n

  • \n

    Easy prep<\/strong> \u2013 Ten minutes to whisk the sauce and season the ribs.<\/p>\n<\/li>\n

  • \n

    Sticky, glossy finish<\/strong> \u2013 A quick broil adds that irresistible caramelized char.<\/p>\n<\/li>\n

  • \n

    Budget-friendly<\/strong> \u2013 Pork ribs are affordable, and the sauce ingredients are pantry staples.<\/p>\n<\/li>\n

  • \n

    Crowd-pleaser<\/strong> \u2013 Everyone loves ribs. Everyone will ask for this recipe.<\/p>\n<\/li>\n<\/ul>\n

    \n

    Ingredients<\/h2>\n

    For the Ribs<\/h3>\n
      \n
    • \n

      Pork St. Louis\u2013style ribs<\/strong> \u2013 3 to 4 pounds, raw<\/p>\n<\/li>\n

    • \n

      Kosher salt<\/strong> \u2013 1 teaspoon, plus more to taste<\/p>\n<\/li>\n

    • \n

      Black pepper<\/strong> \u2013 \u00bd teaspoon<\/p>\n<\/li>\n<\/ul>\n

      For the Cherry Cola Sauce<\/h3>\n
        \n
      • \n

        Cherry cola<\/strong> \u2013 1\u00bd cups (not diet)<\/p>\n<\/li>\n

      • \n

        Ketchup<\/strong> \u2013 1 cup<\/p>\n<\/li>\n

      • \n

        Worcestershire sauce<\/strong> \u2013 2 tablespoons<\/p>\n<\/li>\n

      • \n

        Packed brown sugar<\/strong> \u2013 \u2153 cup (light or dark)<\/p>\n<\/li>\n

      • \n

        Garlic<\/strong> \u2013 3 cloves, minced (about 1 tablespoon)<\/p>\n<\/li>\n

      • \n

        Liquid smoke<\/strong> \u2013 1 teaspoon<\/p>\n<\/li>\n<\/ul>\n

        Ingredient Notes<\/h3>\n

        What are St. Louis\u2013style ribs?<\/strong>St. Louis\u2013style ribs are spare ribs that have been trimmed into a rectangular shape. They\u2019re meatier and fattier than baby back ribs, which makes them perfect for slow cooking. Baby back ribs also work \u2014 just reduce the cooking time slightly (6\u20137 hours on LOW).<\/p>\n

        Can I use other pork ribs?<\/strong> Yes. Baby back ribs work beautifully (cook on LOW for 6\u20137 hours). Country-style ribs (boneless or bone-in) also work well (cook on LOW for 5\u20136 hours).<\/p>\n

        Why not diet cherry cola?<\/strong> Diet sodas contain artificial sweeteners that don\u2019t caramelize properly and can leave a strange aftertaste when cooked down. Use regular cherry cola for the best flavor and texture.<\/p>\n

        What is liquid smoke?<\/strong> Liquid smoke is a condensed, water-soluble smoke flavor made by capturing smoke from burning wood and condensing it into liquid form. It adds that smoky, grilled flavor without a smoker. Find it near the barbecue sauce and Worcestershire sauce in most grocery stores. If you don\u2019t have it, you can omit it \u2014 the ribs will still be delicious, just less smoky.<\/p>\n

        What kind of brown sugar?<\/strong>Light brown sugar provides a mild, caramel-like sweetness. Dark brown sugar has more molasses and a deeper, richer flavor. Either works beautifully.<\/p>\n

        \n

        Step-by-Step Directions<\/h2>\n

        Step 1: Prep the Ribs<\/h3>\n

        Pat the 3 to 4 pounds of raw St. Louis\u2013style pork ribs dry with paper towels. Removing excess moisture helps the seasoning adhere and promotes better browning later.<\/p>\n

        If the rack is very large, cut it into 2 to 3 sections so it fits easily into your slow cooker. Use a sharp chef\u2019s knife or kitchen shears to cut between the bones.<\/p>\n

        Season the ribs lightly on both sides with 1 teaspoon of kosher salt and \u00bd teaspoon of black pepper.<\/p>\n

        Step 2: Make the Cherry Cola Sauce<\/h3>\n

        In a medium bowl or large measuring cup, whisk together:<\/p>\n

          \n
        • \n

          1\u00bd cups cherry cola<\/p>\n<\/li>\n

        • \n

          1 cup ketchup<\/p>\n<\/li>\n

        • \n

          2 tablespoons Worcestershire sauce<\/p>\n<\/li>\n

        • \n

          \u2153 cup packed brown sugar<\/p>\n<\/li>\n

        • \n

          3 cloves minced garlic (about 1 tablespoon)<\/p>\n<\/li>\n

        • \n

          1 teaspoon liquid smoke<\/p>\n<\/li>\n<\/ul>\n

          Whisk until the brown sugar is mostly dissolved and the mixture looks smooth and uniform. The sauce will be thin at this stage \u2014 it will thicken significantly as it cooks.<\/p>\n

          Step 3: Layer the Ribs in the Slow Cooker<\/h3>\n

          Place the seasoned raw ribs into the slow cooker. If possible, arrange them with the meaty side facing the sides of the crock<\/strong> so they cook evenly. You can stand them up along the edges or lay them flat, whatever fits best. Overlapping is fine \u2014 the sauce will reach everything.<\/p>\n

          Step 4: Pour the Sauce Over the Ribs<\/h3>\n

          Slowly pour the entire cherry cola mixture over the raw ribs, making sure to coat the meat as evenly as you can. Use a spoon to scoop some of the liquid over any exposed spots so everything gets a good bath in that sweet, tangy, smoky sauce.<\/p>\n

          Step 5: Cover and Cook<\/h3>\n

          Cover the slow cooker with the lid. Cook on:<\/p>\n

            \n
          • \n

            LOW for 7 to 8 hours<\/strong>, or<\/p>\n<\/li>\n

          • \n

            HIGH for 3\u00bd to 4 hours<\/strong><\/p>\n<\/li>\n<\/ul>\n

            The ribs are ready when they are very tender and the meat is starting to pull away from the bones. A fork inserted into the meat should meet little resistance.<\/p>\n

            \n

            Try not to lift the lid too often.<\/strong> Each time you open the lid, heat and steam escape, adding 15\u201320 minutes to the cooking time. Trust the process.<\/p>\n<\/blockquote>\n

            Step 6: Remove the Ribs<\/h3>\n

            Once the ribs are tender, carefully transfer them to a baking sheet lined with foil using tongs or a spatula. Be gentle<\/strong> \u2014 the ribs will be very soft and may start to fall apart. That\u2019s a sign of success.<\/p>\n

            Spoon some of the cooking liquid from the slow cooker over the top of the ribs to keep them moist while you finish the sauce.<\/p>\n

            Step 7: (Optional) Thicken the Sauce into a Glaze<\/h3>\n

            If you\u2019d like a thicker, stickier sauce (and you really should \u2014 it\u2019s worth the extra 10 minutes), pour 1 to 2 cups of the cooking liquid from the slow cooker into a small saucepan.<\/p>\n

            Simmer over medium heat for 8 to 10 minutes<\/strong>, stirring occasionally, until the sauce has slightly reduced and become glossy and thick enough to coat the back of a spoon.<\/p>\n

            Taste and adjust seasoning with a pinch more salt if needed. The sauce will be intensely flavorful \u2014 sweet, tangy, smoky, and rich.<\/p>\n

            Step 8: (Optional) Broil for Caramelized Edges<\/h3>\n

            For that beautiful, sticky, slightly charred barbecue finish, preheat your oven broiler to HIGH<\/strong>.<\/p>\n

            Brush or spoon some of the reduced sauce generously over the ribs on the foil-lined baking sheet.<\/p>\n

            Broil for 3 to 5 minutes<\/strong>, watching very closely. The edges should start to bubble and lightly char. Rotate the pan halfway through if your broiler has hot spots.<\/p>\n

            \n

            \"\u26a0\ufe0f\" Watch closely!<\/strong> The sugar in the sauce can burn quickly under the broiler. Stay right there and pull the ribs out as soon as they look glossy and caramelized.<\/p>\n<\/blockquote>\n

            Step 9: Serve<\/h3>\n

            Transfer the ribs to a serving platter. Drizzle with extra sauce from the pan or straight from the slow cooker (use the unreduced sauce for a thinner consistency, or the reduced sauce for a thick glaze).<\/p>\n

            Let the ribs rest for a few minutes, then cut between the bones into individual ribs or sections. Serve warm with plenty of napkins.<\/p>\n

            \n

            Variations & Tips<\/h2>\n

            Make It Spicy<\/h3>\n
              \n
            • \n

              Add 1 teaspoon of cayenne pepper<\/strong>to the sauce.<\/p>\n<\/li>\n

            • \n

              Stir in 1 tablespoon of sriracha or hot sauce<\/strong>.<\/p>\n<\/li>\n

            • \n

              Add \u00bd teaspoon of red pepper flakes<\/strong>.<\/p>\n<\/li>\n

            • \n

              Use spicy cherry cola<\/strong> (if you can find it) or add a dash of Tabasco.<\/p>\n<\/li>\n<\/ul>\n

              Make It Smokier<\/h3>\n
                \n
              • \n

                Increase the liquid smoke to 2 teaspoons<\/strong>.<\/p>\n<\/li>\n

              • \n

                Add 1 teaspoon of smoked paprika<\/strong>to the sauce.<\/p>\n<\/li>\n

              • \n

                Use smoky barbecue sauce<\/strong>instead of half the ketchup.<\/p>\n<\/li>\n<\/ul>\n

                Make It in the Oven (No Slow Cooker)<\/h3>\n
                  \n
                1. \n

                  Preheat oven to 300\u00b0F (150\u00b0C).<\/p>\n<\/li>\n

                2. \n

                  Season ribs and place in a large baking dish or roasting pan.<\/p>\n<\/li>\n

                3. \n

                  Whisk sauce ingredients together and pour over ribs.<\/p>\n<\/li>\n

                4. \n

                  Cover tightly with foil and bake for 2\u00bd to 3 hours, until tender.<\/p>\n<\/li>\n

                5. \n

                  Remove foil, increase oven to 400\u00b0F, and bake for another 15\u201320 minutes until sticky and caramelized.<\/p>\n<\/li>\n<\/ol>\n

                  Make It on the Grill<\/h3>\n
                    \n
                  1. \n

                    Slow cook the ribs as directed.<\/p>\n<\/li>\n

                  2. \n

                    Remove from slow cooker and brush with reduced sauce.<\/p>\n<\/li>\n

                  3. \n

                    Finish on a hot grill for 2\u20133 minutes per side until charred and caramelized.<\/p>\n<\/li>\n

                  4. \n

                    This gives you the best of both worlds: slow cooker tenderness + grill flavor.<\/p>\n<\/li>\n<\/ol>\n

                    Use a Different Soda<\/h3>\n
                      \n
                    • \n

                      Regular cola<\/strong> \u2013 Classic flavor, less cherry note.<\/p>\n<\/li>\n

                    • \n

                      Dr Pepper<\/strong> \u2013 Adds a unique, spicy-sweet flavor.<\/p>\n<\/li>\n

                    • \n

                      Root beer<\/strong> \u2013 Creates a sweeter, more vanilla-forward sauce.<\/p>\n<\/li>\n

                    • \n

                      Orange soda<\/strong> \u2013 For a tangy, citrusy twist (use orange marmalade instead of brown sugar).<\/p>\n<\/li>\n<\/ul>\n

                      Add Fresh Aromatics<\/h3>\n

                      Add to the slow cooker along with the ribs:<\/p>\n

                        \n
                      • \n

                        1 sliced onion<\/strong> \u2013 Adds sweetness and depth.<\/p>\n<\/li>\n

                      • \n

                        2 sliced apples<\/strong> \u2013 Adds fruity sweetness that pairs with the cherry cola.<\/p>\n<\/li>\n

                      • \n

                        1 tablespoon of grated fresh ginger<\/strong> \u2013 Adds warmth and spice.<\/p>\n<\/li>\n<\/ul>\n

                        \n

                        Storage & Reheating<\/h2>\n

                        Refrigerator:<\/strong> Store leftover ribs and sauce in an airtight container for up to 4 days. The flavors will deepen overnight.<\/p>\n

                        Reheating:<\/strong><\/p>\n

                          \n
                        • \n

                          Oven (best method):<\/strong> 300\u00b0F for 10\u201315 minutes, covered with foil to prevent drying out.<\/p>\n<\/li>\n

                        • \n

                          Microwave:<\/strong> 1\u20132 minutes per serving, covered with a damp paper towel.<\/p>\n<\/li>\n

                        • \n

                          Skillet:<\/strong> Warm over medium-low heat with a splash of water or extra sauce.<\/p>\n<\/li>\n

                        • \n

                          Slow cooker:<\/strong> Warm on LOW for 30\u201345 minutes.<\/p>\n<\/li>\n<\/ul>\n

                          Freezing:<\/strong> These ribs freeze beautifully for up to 3 months. Transfer cooled ribs and sauce to a freezer-safe container. Thaw overnight in the refrigerator before reheating. The texture may soften slightly but will still be delicious.<\/p>\n

                          \n

                          Frequently Asked Questions (FAQs)<\/h2>\n

                          Do I need to remove the membrane from the back of the ribs?<\/strong><\/p>\n

                          It\u2019s not strictly necessary for slow cooker ribs, but it\u2019s a nice touch. The membrane (a thin, silvery skin on the bone side of the ribs) can become tough and chewy. To remove it, slide a butter knife under the membrane at one end of the rack, then grip it with a paper towel and pull it off in one piece. If you can\u2019t get it off, don\u2019t worry \u2014 the long slow cooking will break it down significantly.<\/p>\n

                          Can I use baby back ribs instead of St. Louis\u2013style?<\/strong><\/p>\n

                          Absolutely. Baby back ribs are smaller, leaner, and cook slightly faster. Cook on LOW for 6 to 7 hours instead of 7 to 8. Check for doneness at 6 hours.<\/p>\n

                          Why did my sauce turn out thin?<\/strong><\/p>\n

                          The sauce will be thin straight out of the slow cooker because the ribs release moisture as they cook. That\u2019s why the stovetop reduction step (Step 7) is so important \u2014 simmering the sauce for 8\u201310 minutes thickens it into a sticky, glossy glaze. Don\u2019t skip this step if you want that thick, clingy sauce.<\/p>\n

                          Can I use diet cherry cola?<\/strong><\/p>\n

                          I don\u2019t recommend it. Diet sodas contain artificial sweeteners that don\u2019t caramelize properly when cooked down. They can leave a strange, bitter aftertaste. Regular cherry cola is the way to go.<\/p>\n

                          Do I need to brown the ribs before slow cooking?<\/strong><\/p>\n

                          No. Traditional recipes often call for browning meat before slow cooking, but it\u2019s not necessary here. The long, slow cooking time and the flavorful cherry cola sauce will produce tender, delicious ribs without the extra step. That said, if you have a few extra minutes, searing the ribs in a hot skillet for 2\u20133 minutes per side adds depth of flavor.<\/p>\n

                          Can I cook these ribs on HIGH instead of LOW?<\/strong><\/p>\n

                          Yes, cook on HIGH for 3\u00bd to 4 hours. However, LOW is strongly preferred for ribs. The lower temperature allows the collagen in the meat to break down slowly into gelatin, resulting in that fall-off-the-bone tenderness. HIGH can sometimes produce slightly drier, tougher ribs.<\/p>\n

                          My ribs are falling apart too much. What happened?<\/strong><\/p>\n

                          That\u2019s actually a sign of perfectly cooked ribs! Fall-apart tender is exactly what most people want. If you prefer ribs that hold together on the bone a little more, reduce the cooking time by 30\u201360 minutes. Check for doneness by inserting a fork \u2014 it should meet some resistance but still be tender.<\/p>\n

                          Can I double this recipe?<\/strong><\/p>\n

                          Yes, but you\u2019ll need a larger slow cooker (7\u20138 quarts). Do not fill the slow cooker more than \u00be full. Cooking time remains the same, but check for doneness at the longer end of the range. You may need to stack the ribs; rotate them halfway through cooking if possible.<\/p>\n

                          \n

                          What to Serve With It<\/h2>\n

                          Classic barbecue sides:<\/strong><\/p>\n

                            \n
                          • \n

                            Coleslaw<\/strong> \u2013 Creamy or vinegar-based, both work beautifully.<\/p>\n<\/li>\n

                          • \n

                            Baked beans<\/strong> \u2013 Sweet, smoky, and hearty.<\/p>\n<\/li>\n

                          • \n

                            Cornbread<\/strong> \u2013 Buttery and crumbly, perfect for sopping up sauce.<\/p>\n<\/li>\n

                          • \n

                            Macaroni and cheese<\/strong> \u2013 Double down on the comfort food.<\/p>\n<\/li>\n

                          • \n

                            Potato salad<\/strong> \u2013 Classic cookout side.<\/p>\n<\/li>\n<\/ul>\n

                            Vegetable sides:<\/strong><\/p>\n

                              \n
                            • \n

                              Roasted corn on the cob<\/strong> \u2013 Brush with butter and sprinkle with salt.<\/p>\n<\/li>\n

                            • \n

                              Grilled asparagus or green beans<\/strong> \u2013 Adds color and freshness.<\/p>\n<\/li>\n

                            • \n

                              Collard greens<\/strong> \u2013 Traditional Southern pairing.<\/p>\n<\/li>\n

                            • \n

                              Baked sweet potatoes<\/strong> \u2013 The sweetness complements the ribs.<\/p>\n<\/li>\n<\/ul>\n

                              For soaking up extra sauce:<\/strong><\/p>\n

                                \n
                              • \n

                                White rice<\/strong> \u2013 Simple and absorbent.<\/p>\n<\/li>\n

                              • \n

                                Mashed potatoes<\/strong> \u2013 Creamy and perfect for extra sauce.<\/p>\n<\/li>\n

                              • \n

                                Dinner rolls or cornbread<\/strong> \u2013 Tear and dip.<\/p>\n<\/li>\n<\/ul>\n

                                Drinks:<\/strong><\/p>\n

                                  \n
                                • \n

                                  Cherry cola<\/strong> \u2013 Keep the theme going.<\/p>\n<\/li>\n

                                • \n

                                  Cold beer<\/strong> \u2013 A lager, pilsner, or amber ale.<\/p>\n<\/li>\n

                                • \n

                                  Sweet tea<\/strong> \u2013 Southern classic.<\/p>\n<\/li>\n

                                • \n

                                  Lemonade<\/strong> \u2013 Bright and refreshing.<\/p>\n<\/li>\n<\/ul>\n

                                  \n

                                  Why Cherry Cola Works for Ribs<\/h2>\n

                                  You might be wondering: why cherry cola? It sounds like a gimmick, but there\u2019s real culinary science behind it.<\/p>\n

                                  Acid tenderizes.<\/strong> The phosphoric acid and carbonation in cola help break down tough connective tissue in the pork, resulting in incredibly tender meat.<\/p>\n

                                  Sugar caramelizes.<\/strong> The high sugar content in cherry cola (about 40 grams per can) caramelizes during cooking, creating that sticky, glossy, slightly charred glaze that makes barbecue so irresistible.<\/p>\n

                                  Cherry adds fruitiness.<\/strong> The cherry flavor in cherry cola adds a subtle fruity note that pairs beautifully with pork \u2014 much like cherry preserves or cherry barbecue sauce.<\/p>\n

                                  Cola adds depth.<\/strong> The complex flavor of cola \u2014 vanilla, cinnamon, citrus oils, and caramel \u2014 adds layers of flavor that you don\u2019t get from plain sugar or honey.<\/p>\n

                                  \n

                                  Final Thoughts<\/h2>\n

                                  These Slow Cooker Cherry Cola Pork Ribs are proof that you don\u2019t need a smoker, a grill, or hours of hands-on work to make incredible, fall-off-the-bone ribs. The slow cooker does the heavy lifting, transforming tough pork into tender, juicy perfection. The cherry cola sauce works its magic \u2014 tenderizing, sweetening, and adding layers of complex flavor. And a final broil gives you that beautiful, sticky, slightly charred finish that makes ribs feel like a backyard barbecue.<\/p>\n

                                  Make these for game day. Make them for a summer cookout. Make them for a cozy winter dinner when you\u2019re craving something smoky and sweet. However you serve them, they\u2019ll disappear fast \u2014 and everyone will ask for the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"

                                  Servings: 4 | Prep time: 10 minutes | Cook time: 7\u20138 hours (LOW) or 3\u00bd\u20134 hours (HIGH) | Total time:…<\/p>\n","protected":false},"author":1,"featured_media":7235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow Cooker Cherry Cola Pork Ribs: Sticky, Sweet, and Fall-Off-the-Bone Tender - Grandma Baking Recipes","description":"Servings: 4 | Prep time: 10 minutes | Cook time: 7\u20138 hours (LOW) or 3\u00bd\u20134 hours (HIGH) | Total time: Varies There\u2019s something about ribs that feels like a specia"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7234"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7234\/revisions"}],"predecessor-version":[{"id":7236,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7234\/revisions\/7236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7235"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}