These ribs cooked to perfection and were "fall off the bone"
tender, while having a lovely thick glaze and crust ~
what a great combination. Unfortunately, none of us cared for
the flavor of apricot and ginger. While we will not be revisiting
this recipe, it did inspire us to cook ribs more frequently -
since our guys all LOVE them ~
I knew I was in trouble when my 15 year old said
he was actually concerned about this one because he
did not like the smell coming out of the kitchen.
Normally he would not have cared so much, but
he LOVES ribs and could not bear the thought of this
actually turning out to be a disappointment.
The ribs looked magnificent as they marinated and
cooked, but we could not get our heads (or tastebuds)
around the ginger~apricot~cola combo.
We are big fans of BBQ'd ribs and tend to look for well
known "rib joints" - esp when we travel in the South.
"Sticky Fingers", "Germantown Commissary", "Calhoun's"
and others dictate our stops while traveling :)
While we did not think it actually possible for us
to dislike a rib recipe, this one ended up coming the closest.
My 15 year old made it through only two ribs and did
not finish his plate - a first. My husband and older son
were more gracious about how well they thought
Dorie's cooking time and method were, but also
agreed they did not care for the sauce.
Rather than protecting my feelings at dinner
not turning out as hoped, I think they were actually
defending Dorie more than me :) They do not want the
FFwD gravy train of goodies to halt no matter how
unusual a rib dish may turn out......
Per Nana ~
To tackle the recipe for this week's spareribs, I bought
a small rack of baby back ribs at our local Wegman's supermarket.
It was just the perfect size for Hubby and myself.
Following the recipe was easy, since there was not
a lot of prep work. I made the rub using the spice called
"Chinese Five Spice Powder". I thought it it might be
something really exotic, but when I found it in the
Giant supermarket, I decided it wasn't.
I cooked the ribs according to Dorie's instructions, and
they cooked to perfection. The ribs were served with coleslaw,
which was a nice side dish.
Overall, however, we were disappointed
with the flavoring of the ribs. While I would use this recipe
for a reference in cooking ribs, I would definitely
not repeat the spices, cola or jam portion.