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recipe: Go Blue Ribs to hold back the Tide
Go Blue Ribs to hold back the Tide
Peggy Lampman | Contributor
Outside my kitchen walls, I hear feedback from friends and new acquaintances who try my recipes. Generally I'm delighted, thrilled with their successes, eager to hear how they may have tweaked the recipe. This summer, a lot of folks have been telling me they tried a cola recipe for ribs I penned last year.
I have mixed emotions about this one, and my face burns when it's mentioned. Head bowed, eyes darting to the floor, "Does it bother you that there's no smoke?" I mutter.
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