I figured, since I'm basically cooking my way through Dorie Greenspan's Around My French Table, I might as well join a 'Cook your way through Around My French Table with Dorie' group. So I joined on Thursday and prepared the first recipe in plenty of time to post before midnight CST on Friday...
I'm pretty sure I wouldn't have bookmarked Cola and Jam Spareribs on my own, so I'm very glad Dorie decided on this recipe and got me out of my comfort zone. This was my first time to prepare ribs ever. It was so easy, although I ran into typical novice home cook stumbling blocks at each turn - heated some ingredients in the microwave, as suggested, but added another minute, not as suggested, and the ingredients exploded; got more dry rub on my fingers than on the ribs; didn't know whether to cook the ribs convex or concave (Mr Leaven insists that they should be concave and everyone knows that, but he didn't feel it was important to inform Ms Leaven) so did one of each. Silly stuff, really.
|baste #1 (this is the concave version)|
|and the convex. yes, i can see that it looks silly this way. what was i thinking??|
|before baste #2. no more pictures of silly convex ribs.|
|not the best photos, but still OMG look at that color. so delish.|
|heck, yes, we ate them with our hands. eating ribs with a knife and fork is actually a class 2 misdemeanor in Texas. true story.|
We had a lovely Around My French Table zucchini tagliatelle salad alongside the ribs. I probably should have researched what tagliatelle was (instead of 'housewives bankrupt') and our zucchini were way too wide but it was still a nice, light salad dressed with lemon and oil.
|there's raw onion in there, y'all. don't worry, i was able to navigate around it. phew.|
And now, just before 11:30pm, I will be posting and linking...