Sweet and Sour Spareribs

I make ribs only occasionally, but when I do they are always a hit.  It probably doesn't hurt that over the years, I have steadily improved my technique.

This is a recipe I found on the Epicurious.com site.  It is simple and delicious, especially if you are having people over and would rather enjoy their company rather than fuss in the kitchen.

What the recipe does not tell you to do is how to prep the meat before you cut and cook it.  It is very important to pull off the membrane from the back of the ribs.  It is easy to do with a sharp knife by  loosening the membrane from one edge and pulling.

Now that it is barbecue time again (I am still optimistic the we will have a warm summer), I am going to try to do these on the barbecue using a foil pan.  I will let you know how that turns out, or you can also let me know if you try it.  I plan to boil for a minute as per the recipe, then just lay the ribs out in a foil pan and pour over the sauce, cover, and place on the grill over low, indirect heat.

Ingredients
2 pounds pork spareribs, cut into single ribs (about 8-9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger smashed
3 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

 Directions
Place ribs in a large pot enough to hold ribs in a single layer.  Add enough cold water to cover rib.

Bring to boil, spooning off any foam that rises to the surface.  Boil on minute, Transfer ribs to a colander to drain.

Wash and dry same pot.  Add 3/4 cup water, sugar, ginger, soy sauce, sherry, vinegar, ketchup and salt to pot.  Stir over medium-high heat until sugar dissolves.  Add spareribs, turning to coat with sauce mixture (sauce will not cover the ribs). Arrange ribs in a single layer and bring to a boil.  Reduce heat to low; cover and simmer until ribs are very tender, turning ribs occasionally and adding a few tablespoons of water as needed to maintain liquid level, about 2 hours.

Chocolate Whiskey Bundt Cake

I know Easter has passed and most have had their fill of chocolate and are wanting to get in shape for summer.

Well, I spent this afternoon soaking in the sun and I still have a yen for chocolate....go figure.

Al is generally not a fan of chocolate cake  This one is an exception, probably because of the hefty amount of scotch it calls for.  He says it is like eating a fluffy rum ball.  I must say this is an apt description.

I found this on an Epicurious site.  The original recipe calls for American whiskey, but being married to a Scotsman, we always have scotch on hand.  The flavour is unique with the combination of chocolate, coffee and scotch.  It is moist but not dense and requires no icing or glaze.

The original recipe says the flavour of this cake improves if made at least one day ahead and kept in a cake keeper or wrapped well in plastic wrap, at cool room temperature.  It can be made up to five days ahead and chilled.  Bring to room temperature before serving.   I will have to take their word for it because this was cut into the day it was made and eaten within a couple of days.  It did age well though without drying out when kept under a cake dome.

Ingredients
1 cup unsweetened cocoa powder
1 1/2 cups brewed coffee
1/2 cup whiskey (I use scotch)
1 cup unsalted butter, cut into 1 inch pieces
2 cups sugar
2 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla

Directions
Put the oven rack in the middle position and preheat the oven to 325 degrees.  Spray your bundt pan with PAM.

Heat coffee, whiskey, butter, and cocoa powder in a heavy saucepan over  moderate heat, whisking until the butter is melted.  Remove from heat, then add sugar and whisk until dissolved, about one minute. Transfer mixture to a large bowl and cool five minutes.

While the chocolate mixture cools, mix together the flour, baking soda and salt in a bowl.  Whisk together the eggs and vanilla in a small bowl, then whisk into the cooled chocolate mixture until combined well.  Add flour mixture and whisk until just combined (batter will be thin and bubbly).  Pour batter into the bundt pan and bake until a wooden skewer inserted into the centre comes out clean,  40-50 minutes.

Cool cake completely in the pan on a rack for about 2 hours.  Loosen the cake from the pan and invert rack over pan and turn cake out onto rack.