Back to the original post, read the sticky about bottle pasteurizing by Pappers. I know it's 30 some odd pages in length, but take an afternoon and read EVERYTHING in it. It'll give you absolutely everything you need to do to prevent bottle bombs while you're on your quest for the elusive sweet and sparkling cider.
In a nutshell you can get sweet sparking cider a couple of ways:
1. ferment your cider to complete dryness. sweeten it with a non fermentable (I used stevia in a batch of mine and it came out great), then add a specific amount of fermentable sugar back into the mixture (usually a cup or less for a 5 gallon batch). stir it well and bottle it up. after a week or so your cider will be sweet and carbonated. (I made a batch where I primed my 5 gallon batch with a can of frozen apple juice concentrate, it was also awesome)
2. ferment your cider to complete dryness. then backsweeten with a fermentable sweetener to your liking. once you like it, add a cup of sugar to a 5 gallon batch, and then bottle it. Once carbonation is right (you have to open a bottle a day to check it), then you pasteurize the batch in the sealed bottles and it's good to go. (THIS IS PAPPERS METHOD, READ HIS POST IN ENTIRETY BEFORE ACTING)
I'm sure there are other methods but bottle conditioning (option #1) and pasteurizing (option #2) are your most popular methods.
I cant stress enough how important and valuable reading pappers' sticky in this forum has been to me and to anyone that reads it. Even if you're not pasteurizing your bottles, it's got great information about the cidermaking process.