Preheat oven to 325 degrees.

Season ribs generously with salt and pepper. Place the maraschino cherries and their juice in a blender and puree until smooth.

Heat the oil over medium-high heat in a Dutch oven or oven-proof soup pan. Brown the ribs, in batches (careful not to over-crowd the pan) on all sides. Remove the ribs from the pan and set aside. Add the onion and carrots to the pan and cook, stirring occasionally, until they start to brown, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the bourbon and cook for 2 minutes, scraping the pan to release all the browned bits from the bottom of the pan. Add the cola, pureed cherries, and beef broth. Simmer for 5 minutes. Return the ribs to the pan, cover, and put in the oven for 3 hours or until the ribs are tender. Let cool, then refrigerate overnight.

To serve, skim the layer of fat off the top and place on the stove over medium heat and reheat for 20 minutes or until heated through. Taste and adjust seasoning with more salt and pepper if desired.