These ribs were a French Fridays with Dorie recipe back when I was living the high life in Army lodging so I didn’t get a chance to make them and I’ve been thinking about them ever since. Pour Coke on anything and I’m game for it even if the other FFwD’ers didn’t exactly give it rave reviews.
These ribs were really simple, much simpler than I imagined baking ribs would be. They’re rubbed with a mixture of Chinese 5-spice, apricot jam, orange juice, and lemon juice and then baked. After cooking for awhile, you pour the Coke over top and let them soak up all the goodness. Yes, they were as good as they sound. I will say that the Chinese 5-spice was very strong and I would probably half that next time around but other than that, a great recipe that I’d be happy to enjoy again!
Center a rack in the oven and preheat the oven to 350F.
Stir the apricot jam and orange juice together and heat them for 1 minute in a microwave oven, or warm them in a saucepan, just until the mixture simmers. Let cool a little, then stir in the lemon juice.
Mix the 5-spice powder, ginger, and some salt and pepper together.
Cut the rack of ribs in half. Working your knife in between every 2 or 3 ribs, make a slash to separate them a bit. (This will help keep the ribs flat when you roast them.) Rub the ribs with the spice mix and then with the jam. (If you want to marinate the ribs, cover and refrigerate them for a few hours, or for as long as overnight.)
If you’ve got a roasting pan large enough to hold both pieces of pork, use it; if not, put each piece in its own baking pan. Pour a few tablespoons of water around the ribs and slide them into the oven.
Bake the spareribs for 45 minutes, then baste them and add a little more water if you think the pan looks dry or if the marinate is sticking and blackening. Roast for another 45 minutes, basting occasionally.
Pour the Coca-Cola around the ribs and then baste every 5 minutes or so for 30 minutes. At this point, the ribs will be cooked through, juicy and glazed. If youâ€™d like them more well-done or the glaze darker, rub the ribs under the broiler to finish them.
These are at their best warm or at room temperature, so give them a little rest after they come out of the oven, then cut the ribs apart.