Hello from Morrisville, North Carolina! I’ve been here since Tuesday helping my sister (Codename: DSN Engineer) move into her new apartment. It has a rather spacious kitchen with a lot more counter space than I’m used to, so cooking and baking are infinitely more enjoyable.
Now, it’s interesting that I’m making these cola and jam spare ribs away from my other sister (Codename: Gamer Psychologist) because Gamer Psychologist LOVES all kinds of ribs. (She stayed behind in Chicago because she’s defending her graduate school thesis this week.) However, these spare ribs were such a hit that I’ll definitely be making them again.I followed Dorie’s recipe pretty much to the tee because I’ve only made spare ribs that are boiled in a broth as opposed to baked in an oven. They were delicious, sticky, sweet, and fall off the bone tender. DSN Engineer and I definitely ate these the old fashioned way with our fingers. I mean, we are in the South after all!
To see other bloggers’ cola and jam spare ribs, head over to French Fridays with Dorie. As usual, the recipe for this dish can be found in Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.