Friday, June 10, 2011

Cola and Jam Spareribs FFWD

Dinner…Ribs and Tabbouli


Since I was away for two weeks I missed the last two Dorie recipes. I must have timed it well though because, I got home in time to make the Ribs! Although the two dishes I missed sounded very nice, they weren't Ribs! These Ribs were fairly easy to put together. I did not have time to marinade them overnight or even for a few hours. I had gone to the butcher to get my ribs but, the grocery section didn't have apricot jam. Since I live about 12 minutes out of town, I did not want to make another trip to the grocery store that night. We have been having a heat wave in NJ and I was out all day and tired. Temps hit 101! For those who don't know the Northeast…it is rare to have such high temps in early June.  A few schools dismissed early for two days because most schools are not air conditioned. Anyway, back to the ribs. To prepare these took less then 15 minutes. I melted the jam with orange juice in the microwave and let it cool, then added the lemon juice.  Then I made the rub and patted it onto the ribs, rubbed on the jam mixture and slipped them into the oven. That was pretty much it! I was careful to baste and, although I kept an eye on the ribs, towards the end the sauce started to brown a bit too much. So I added more water to the pan. Then it was time to add the cola and baste every 5 minutes for 30 minutes! That's it folks! The ribs were tender and had a sweet not so spicy glaze. When I make these again…and there will be a next time...I would add more spice! I think they lacked a bit of bite! Other then that they were wonderful! They definitely filled the carnivorous cravings of my husband! He loved them! We both ate them the good ol' American way with plenty of napkins!! Yum!

This recipe can be found in Dori Greenspans new book "Around My French Table".





Ready for the oven


Delicious!

Wonderful book…Get yourself a copy and join the fun!!

14 comments:

  1. OOOOHH my favorite meat in the whole world when it's done right, and boy do they look done right! I'd love the recipe. That is the trouble with where I live, no good butcher shop. What a beautiful rack of ribs!

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  2. OMG, your dark ribs look amazing. Great post!

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  3. Love the ribs with the tabbouli, it looks like the perfect hot weather meal;-) Your ribs look perfectly cooked-my husband loved this recipe too, although I cheated and made the beef short ribs instead;-)

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  4. Welcome back to French Fridays! Your ribs do look scrumptious, Kathy. I didn't care for this one, but wanted to. The tabbouli looks exceptional! It's one of my favorite kinds of salad. I know you've mentioned that you are Lebanese, so I'll bet yours is authentic. Maybe you can share the recipe some time?

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  5. Wow Florida hasn't even hit 101 degrees! I don think I'd want my oven on during that heat! But maybe for these as they look sticky sweet good!

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  6. Glad our hubbies both enjoyed these! It looks like you got some nice and meaty ribs...yum!

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  7. These would be a super duper pick for Father's Day. I think I would make someone around here VERY happy! Thanks for the detailed pointers.

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  8. Crazy temps for early June. I grew up in the north-east and it never got that hot!

    Great looking ribs & tabbouleh, it's one of our favorite summer salads.

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  9. Hasn't this heat been crazy? When it hits the 90's in the S. Adirondacks in early June, the whole world is upside down. (I wanted to cry when I had to turn on my oven for these)
    Glad you enjoyed - they look very juicy and perfectly sticky!

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  10. Kathy-You certainly got some beautiful slab of rib! Dorie probably did not mention the fact that when you bake ribs, it's the other way around...first you add the liquid, which in this case was the cola, and then you schmear the sauce on at the last 25 minutes so it would have the perfect and pretty glaze on it.

    Also, she did not mention that you could rub the spices of your choice, ie: salt, pepper, garlic, paprika, cumin, etc. In the method she mentioned, she should have suggested to cover the pan with aluminum foil for the first 45 minutes.
    At any rate, your ribs look delicious, succulent, and really tender! Loved the side dish of the tabbouleh...that's always a welcome for me. Great stuff:DDD

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  11. Wow...that's hot for you in the NE...AZ has had a cool spring; we are just hitting 100 and we are supposed to be hot. Your nice dark ribs look good, but I agree they are lacking in enough flavor. They were juicy and tender, but we had to add BBQ sauce to jazz them up and then we loved them.

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  12. I didn't make this week's recipe, but it sounds and looks like the ribs were really easy to prepare. Yours look delicious and I am so glad you enjoyed them.

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  13. We've had an unusually cool June here in Vancouver - nothing's really growing in the garden, yet. I hope your weather calms down soon. We really enjoyed these ribs, too. Your photos turned out really well. And thanks for the good wishes for the Canucks - we're hoping!

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  14. This looks so good, but considering the temps (NW Jersey) and no central air, I am wondering if anyone can suggest a cooking method for the outside grill?

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