Flashback Friday: Ribs and a thank you!

Just wanted to say thank you to Pam of Pam's Midwest Kitchen Korner for a really great giveaway!
I never win anything, except once, a really long time ago. A pink tablecloth at a charity luncheon my mother dragged me to when I was eight. You could imagine my excitement at that!  So I was kind of shocked when I saw the post who the winner was! ME! I was pretty excited, it must be my lucky day! Of course I went right out and bought a lottery ticket. Sweet Millions!  Did you hear my name mentioned on the news? Nah, well, I didn't either :) But still my lucky day because I won a $60 coupon code to spend at CSN stores on anything Le Creuset! Thank you, Pam, for hosting such a fun giveaway!

I ordered a Cherry Red Le Creuset Tart Tatin Pan and got a free baking dish on the deal as well!

I'm looking forward to using this pan, I see tart tatin just in time for apple season, a frittata, there are so many possibilities!

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I'm just too excited from winning to cook anything, so I'm joining Suzy from Kitchen Bouquet for Flashback Friday! I'm bringing back the Cherry Cola ribs that my friend, San, had raved about and I've posted about before here. They've become a favorite in this house as well!

Grilled Cherry Cola Spareribs
Source: San, original recipe from Bon Appétit - July 2002
Printable Recipe

4 12-ounce cans cherry cola (flat)
2 cups cherry jam or preserves
2/3 cup Dijon mustard
1 tablespoon prepared horseradish
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 tablespoon hot pepper sauce (or more to taste!)

7 1/4 to 7 1/2 pounds well-trimmed pork spareribs

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to large bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)

Position racks in top and bottom thirds of oven and preheat to 325°F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender. Cool ribs slightly in foil. Pour off any fat from foil packets. (Can be prepared 1 day ahead. Keep covered in foil packets and refrigerate. Let stand at room temperature for about an hour before continuing.)

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately

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