I was very much looking forward to tonight's Cola and Jam Spareribs (pg 280) French Fridays With Dorie selection, though I was a little worried about selling Matt on them, because he's rightfully proud of his ribs. I don't know what's in his dry rub, but it's deliiiiicious.
I do know that Chinese Five Spice Powder is definitely not in Matt's dry rub. Dorie's recipe says to rub this spice and ginger powder into the ribs, and then rub an apricot jam and orange juice mixture on. Slow cook it, basting periodically. In the last half hour, pour Coke (or in my case, Pepsi, b/c I couldn't find a Coke in the store. What's up with that?) into the pan, and baste every five minutes.
The ribs looked gloriously browned and candied. They tasted good--the spices definitely stood up to the jam and Coke--but they looked better. It wasn't as sweet as I expected it to be. It reminded me of what you get when you order a ribs appetizer from a Chinese restaurant. I can't help but feel that something is lost when ribs are cooked in the oven instead of outside on the grill.