Growing up in Southern California we called Cola, Coke. It didn’t matter if you were ordering a Sprite, Pepsi or Dr. Pepper (my usual), if someone was going to the vending machine, and asked if you wanted a Coke, the next question would be, “What kind do you want?”
The combination made perfect sense to me after eating a summer diet of Peanut Butter and Jelly (Jam) sandwiches, and cracking open a can of Coke to wash it down in my youth. Combining those two ingredients with meat was like an a-ha moment, and I can’t wait to try it on other dishes.
Since I get our beef from Firsthand Food in bulk, I didn’t have the spareribs that the recipe called for, but it worked well on the Short Ribs. I was a little hasty in making these (if you call a two-hour cooking time hasty), but here is what I did:
- Instead of Spareribs, I used Beef Short Ribs
- Instead of Orange Juice, I used another blend (looking forward to juicing beets, greens and other veggies with one or two drops of liquid Stevia for sweetness on the next go around)
- We make our own ‘Cola’ with a Soda Stream machine, so I’m not exactly sure which ‘Cola’ I grabbed out of the refrigerator - probably Root Beer
The Chives are just about to burst in all of their purple glory, and I couldn’t resist adding these to the finished product. I served them simply over a bed of Cabbage, and let the cooking liquid serve as a dressing.
The ability to adjust these recipes is one of the reasons I like cooking out of Dorie Greenspan’s book, Around My French Table. The techniques serve as a foundation, but your imagination serves as the catalyst to creating your own flavor profiles. I’m learning a lot from being a part of this online cooking group. You should sign up here.