Two weeks ago, I was supposed to make the Cola & Jam Spareribs, but unfortunately I didn’t get a chance to. I’m not, however, one to give up on a rib recipe, especially not in the summer and especially when they sounded so friggin’ good!
I was unwilling to just slap them into the oven for 2 hours when it’s been this warm in my apartment, so I decided to adapt them to the grill instead. I marinated them for a few hours, then kept the temperature low on the BBQ while they cooked in their juices in an aluminum casserole for about 90 minutes, then put them on a rib rack before basting them with the Coke. I turned up the heat for the last 10 minutes or so to let them char and caramelize a little bit and voilà! Fantastic!
This week’s recipe is for Mozzarella, Tomato & Strawberry Salad, which sounded so lovely and outdoors-y that I couldn’t help picturing it alongside the ribs against the warm Toronto evening backdrop in our little nook of outdoor space, with some Christmas lights, candles and a bottle of rosé. It was a delicious meal!