Place ribs in a baking pan, in a bowl mix together liquid smoke and worcestershire sauce. Pour evenly over front and back of both racks. In a small bowl mix the kosher salt, black pepper and garlic powder, and liberally season both sides of ribs. Sit out for 1 hour. Preheat oven 30 minutes before timer expires. Add water to the pan, cover pan with plastic wrap, then foil and pop in the oven for 2 hours.
While ribs are in the oven, turn on the heat to medium in a medium sauce pot add the black cherries, cola, kosher salt, black pepper, cinnamon, water, rosemary and bay leaf. Bring mixture to a boil, cook for 1 hour 10 minutes over a medium-high heat. Sauce should have reduced by half and is done when it coats a spoon. Strain sauce, pressing on cherries to release remaining juices, stir in butter.
Preheat the grill, with 30 minutes remaining on the timer. Remove the ribs from the oven, remove the foil and plastic wrap, pour the pan juices in a container. Place the ribs on the cold side, bone side down, cover and cook for 2 hours. Baste ribs with pan juices, every 30 minutes and cook until ribs are tender.
Remove, baste with black cherry cola glaze, let cool for 15 minutes. Slice into individual ribs and liberally baste each rib with glaze.