Enter these tequila ribs, which actually started with a jar of peach habenero chutney. The label claimed it was spicy, but I have learned to grow suspicious of such claims. I bought it anyway, hoping to be proven wrong, and I was - this stuff was gooey fire all the way, and I loved it.
First I salted and peppered the ribs, and dusted them with dried thyme. Then I applied my marinade: spicy chutney, tequila, honey, and a splash of orange juice. At the point in the cooking process when Dorie said to add cola, I instead added triple sec. (I did briefly flirt with the idea of calling these "Margarita Ribs," but the absence of lime stopped me.)
The result? A sweet, sticky, spicy, tangy mess of juicy pork ribs. Hell, yes.
So, while I can't assess Dorie's actual recipe, I will say that I followed her cooking and braising method to the letter, and these babies turned out falling-off-the-bone perfect. Here is my attempt at a civilized plating - it didn't last long, as the dining experience soon turned into a sticky, messy, bone sucking, finger-licking affair:
Happy French Friday!