Cola and Jam Spareribs
This week’s French Fridays with Dorie challenge is for these delicately flavored pork spareribs. I have to admit that I never eat spareribs – I’m kind of prissy that way, but was encouraged by Dorie saying the French eat them with a knife & fork. One of the things I enjoy about being a part of this group is trying new things, so I rolled up my sleeves, and that’s what I did. (I just realized I’m a week early! I’m sure my fellow Doristas will understand!)
This is the kind of meal that is so impressive to make for company because it fills your home with the most enticing aromas of Anise, Ginger, Cinnamon, and Orange. The second your guests arrive, they know they’re in for a treat!
We started marinating the ribs the night before we cooked them and turned and basted them every so often. They were tender, falling off the bone, and delicious.
Corn on the Cob
Place the corn in a stockpot filled with water and sprinkle with salt. Cook over medium-high heat, boiling for about 15 minutes.
Drizzle with melted butter.
Santa Maria Style Beans
My brother brought these wonderful beans to complete the meal. He got the recipe from Cook’s Country.
I’ve featured these before using Lemon instead of Orange. Both versions are equally good.
For the biscuits, just substitute Orange Peel for the Lemon Peel.
For the berries for this version:
Clean and slice 3 pints of Strawberries.
1/4 cup Grand Marnier
2 Tablespoons Sugar
1/2 teaspoon finely grated Orange Peel
Juice of one Orange.
Let sit at least one hour before serving to allow the flavors to blend.
Serve with Vanilla Ice Cream or Whipped Cream.
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What a lovely meal…I can’t wait to get decent corn here…yours looks so wonderful…perfect with ribs. And those shortcakes…oh, boy…mmmmm. Thanks for the preview for next week…looking forward to these!!!
Thanks, Lizzy! I still can’t believe I’m a week off! But I think your family will enjoy these!
Andrea @ From the Bookshelf says
Love the ribs! Yummm! Can’t wait to get these done for next week. I agree with Lizzy – can’t WAIT to get great corn here!
The ribs look great, Susan! Now I’m excited to make them for next week. I might copy some of the rest of your menu, but we’ll see. You should definitely make this week’s pot au feu for next week because it’s a winner!
Hi Susan, love this preview, I haven’t decided if I’m going to make the ribs yet. I like your menu and it’s a good idea to make the ribs for company.
I sure would love a bite of your corn on the cob, it looks so good on the plate;-)
We made ribs last week for Memorial Day weekend, and I’m wishing I had made Dorie’s instead of the homemade barbecue sauce. Your description of the smells is very compelling – I might have to make ribs two weekends in a row!
I just love your menu. You make everything look so wonderful and
tasty looking. I want to try to cook corn the way you mentioned,
since fresh corn should be ready soon here in Pennsylvania. Tricia
and I did not particularly care for the ribs, although the cooking process was great. The meat was really tender, I just did not like
I ended up making ribs two weekends in a row – as you know by now – and your description of the smell was spot on. đź™‚
What a fantastic meal. đź™‚ Thanks for sharing the strawberry shortcake recipe, it looks delicious!
Kris' Kitchen says
Beautiful plate of food. Thanks for sharing recipes. Our ribs were tender and juicy, but lacked flavor. Your sides look really good…gets me in the mood for a good backyard BBQ.
Sis. Boom. says
Yes, the corn. When I got home from the market I was po’d ’cause I forgot the corn so whipped up potatoes instead but this begged for corn. Lovely dinner you made!
Fresh corn sounds great – although, we have another month or so before it’s in season up North!
Looks like a great meal.
Lovely meal! We really enjoyed these and the leftovers just got better with time. I think marinating them is key.
Your ribs look fabulous! The beans look like a great side dish & the corn without say. Looking forward to your next FFWD dish.