The sticky-sweet, late-summer show-stopper your grill’s been waiting for.

August evenings beg for one last backyard gathering—the kind where the sun hangs low, the cicadas chirp, and the smell of caramelizing barbecue sauce dances in warm air. These Cherry Coke & Peach Glazed Ribs hit every nostalgic note of the season: Cherry Coke-laced smokiness, juicy stone-fruit brightness, and a lacquered finish that turns heads the moment the platter lands on the picnic table.

Ingredients

• 1 rack (about 2 lb) pork baby-back ribs
• 1 ¼ cups Cherry Coke, divided
• ⅓ cup peach preserves
• 3 Tbsp ketchup
• 2 Tbsp apple-cider vinegar
• 1 Tbsp soy sauce
• 1 Tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• Optional garnish: grilled peach wedges & chopped parsley

Equipment

• Rimmed baking sheet & heavy-duty foil
• Small saucepan
• Grill (charcoal or gas) with lid
• Long tongs & basting brush
• Instant-read thermometer (helpful, not mandatory)

Directions

1. Steam-start the ribs (1 hr).
   Preheat oven to 300 °F (150 °C). Remove the silver membrane from bone side of ribs. Place rack meat-side up on a double layer of foil. Stir ½ cup Cherry Coke with salt, pepper, and smoked paprika; pour along the sides, then seal foil into a tight packet. Set packet on a baking sheet and bake 60 minutes until ribs are just tender.
2. Whisk the glaze.
   While ribs bake, combine remaining ¾ cup Cherry Coke, peach preserves, ketchup, vinegar, soy, Worcestershire, garlic powder in a saucepan. Simmer over medium heat 12-15 minutes until glossy and syrupy enough to coat a spoon. Set ¼ cup aside for serving.
3. Prep the grill.
   Heat grill to medium (about 350 °F/175 °C). Oil grates lightly. If using charcoal, bank coals to one side for indirect heat.
4. Finish & baste (15-20 min).
   Carefully unwrap ribs (watch for hot steam) and transfer to grill, bone-side down, over indirect heat. Brush liberally with glaze. Cover grill and cook 5 minutes; flip, glaze again, and repeat every 5 minutes until surface is deep mahogany and internal temp hits 190 °F for fall-apart perfection.
5. Rest & serve.
   Move ribs to a cutting board, tent loosely with foil, and rest 10 minutes. Slice between bones, drizzle with reserved glaze, and scatter charred peach wedges for a burst of summer sweetness.

Snap that photo quickly—the Coke-peach sheen won’t last long once the crowd grabs their first rib. Pair with icy cans of Coca-Cola and a porch swing soundtrack, and toast to the dog-days done right.