Sweet and Sour Spareribs

INGREDIENTS:

1½ lbs lean baby back pork spareribs, cut into single ribs
1 tsp salt
1 tsp unsalted butter
1 tsp cornstarch
1 tsp Shao Hsing rice wine or dry sherry
1 tsp lime zest, optional
½ tsp soy sauce
½ tsp olive oil
½ tsp sugar
½ tsp lime juice
1 tbsp olive oil
1/3 cup packed dark brown sugar
1/3 cup balsamic vinegar

INSTRUCTIONS:

In a large bowl combine ½ teaspoon of the salt, the sugar, cornstarch, rice wine, soy sauce, and the ½ teaspoon oil. Add the spareribs and combine. Marinate 1 hour. Pat dry completely with paper towels.
Heat a flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 tablespoon oil and add the spareribs meat side down, spreading them in the wok. Reduce the heat to medium and pan-fry undisturbed 5 minutes, letting the spareribs brown. Then, using a spatula, turn the spareribs over and pan-fry an additional 2 minutes.
Add the brown sugar, vinegar, and the remaining ½ teaspoon salt with 1/3 cup water to the wok and bring to a boil over medium-high heat. Turn the ribs meat side down. Cover, reduce the heat to low, and simmer 1 to 1½ hours, until the meat is tender. Add the butter and lime juice and stir to combine. Garnish with lime zest if desired.

Red Velvet Poke Cake

A red velvet cake poked to death, doused in sweetened condensed milk, and then covered in cream cheese frosting.

Ingredients:

For the Cake:
8 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar

For the Drizzle:
1  can sweetened condensed milk

For the Frosting:
250 g  butter, at room temperature
250 g  cream cheese, at room temperature
4¼ cups powdered sugar/Icing
2 tablespoons vanilla extract

Directions:

1. Preheat oven to 180ºC. Butter the bottom and sides of a 9x13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the cake from the pan) Butter the parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the eggs and beat on high until well combined.

3. In a small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a smooth thick paste. Add to the batter and mix on medium speed until completely combined. Scrape down the sides of the bowl and beat again making sure that all the batter gets color.

4. With the mixer on low, add half of the buttermilk and half of the flour; mix until combined. Scrape down the sides of the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minute.

5. Reduce the mixer to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.

6. Pour the batter into the prepared baking pan, smoothing the top with an offset spatula. Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

7. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting.

8. To make the Frosting: Place butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 minutes. Add powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl as necessary.

9. Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.