Ingredients (marinate meat):
1.5kg pork spare ribs, quartered
1/4 cup olive oil
lime cheeks to serve
1 cup brown sugar
1 tbs salt
1 tsp chilli powder (from Green Valley spice $2 for 50g)
1 tsp smoked paprika (from Green Valley spice $2 for 50g)
1 tsp mustard powder (from Green Valley spice $2 for 50g)
1 tsp ground cumin (from Chinese grocery shop $1.70 for 60g)
1 tsp dried oregano leaves (from Aldi $1.7 for 38g)
1/2 brown onion, finely chopped (I replaced with Spanish onion)
2 garlic cloves, finely chopped
Ingredients (Sticky sauce):
1 cup brown sugar
250ml malt vinegar
1 tsp ground cinnamon
1 tsp chilli powder
1 tsp hot English mustard powder
2 tbs tomato sauce
2 tbs Dijon mustard
125ml bourbon (I didn’t use this)
1 onion, finely chopped
1 tomato, finely chopped
2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1/2 jalapeno chilli finely chopped
1 orange, peeled rind
1 1/2 tsp of salt
Directions:
1) Preheat oven to 180C.
2) Combine marinate meat ingredients in a large bowl. Add ribs to the bowl, using your hands, rub the mixture into the meat to coat completely. Set aside in the fridge for 2-3 hours to marinate.
3) Heat a frying pan over high heat (or char grill if you have one). Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed.
4) Use a new sauce pan, place sticky sauce ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until thickened slightly.
5) Transfer ribs to a large, non-stick roasting pan and pour over hot marinade. Cover with foil and cook in the oven for 1 ½ – 2 hours or until falling off the bone, turning 3-4 times throughout.
6) Serve with lime cheeks.
makes 24 cupcakes
For the Cake 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/4 cups buttermilk 4 large egg whites 1 1/2 cups sugar lemon zest from two lemons 1 stick (8 tablespoons) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray.
To Make The Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
For the Cream Cheese Frosting: 2 (8) ounce package cream cheese, softened 1 stick butter, softened 2 lbs. confectioners’ sugar 2 teaspoons vanilla extract juice of one lemon
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.
In a large bowl, combine the meat with reserved bacon bits, Worcestershire, garlic, grated onion (grate it over the bowl so the juices fall into the meat), parsley, salt and lots of black pepper. Score the meat into four portions, then form patties out of each portion, making them thinner in the middle. Drizzle the patties with EVOO, then add them to the hot skillet and cook for 10 minutes for rare to medium-rare and up to 16 minutes for medium-well burgers, turning once. Top the burgers in the last minute of cook time with the Stilton cheese and tent with foil to melt.
