Ingredients

Directions

• Spare ribs 1 rack of 3-4 lb
• Vegetable oil 2 tbsp.
• Dark brown sugar 1 tbsp.
• Paprika 2 tbsp.
• Worcestershiresauce 1 tbsp.
• Tomato paste 4 cups
• Sugar 4 cups
• Dark rum 1 cup
• Salt 1tbsp.
• Pepper 2 tbsp.
• Cumin 1 tbsp.
• Tabasco ½ tsp.
• Barbecue sauce

• Preheat the oven at 350°F.
• Brush the ribs with vegetable oil.
• Add salt, pepper, cumin, paprika and brown sugar in a bowl. Mix well. Then rub the entire content on the ribs.
• Place these ribs in roasting pan and add a cup of water. Cover the pan with aluminum foil and put it in the oven to bake for about 1.5 hours.
• Take a pan and add Worcestershire sauce, tomato paste, sugar, tobacco and rum. On a medium heat, allow it to boil by cooking for five minutes.
• Once the ribs are bakes, peel off the foil. Pour all of the rum mixture on the baked ribs, leaving out only half cup.
• Continue with the baking, this time place the pan uncovered. Turn around the ribs a lot.
• Once the meat gets tenderin almost an hour, take out the roasting pan.
• Leave it for a few minutes before cutting into separate portions.
• Serve the hot ribs with a barbecue sauce.

Ingredients

Directions

Cake

• Milk ¾ cup
• Vanilla extract 1 tsp.
• Eggsn 2
• Sugar ¾ cup
• Softened, unsalted butter 1 stick of ¼ lb.
• Salt ½ tsp.
• Baking powder 1 ½ tsp.
• Flour 1 ¾ cups

Topping

• Shredded coconut 2 cups
• 4 sliced bananas with thickness of ¼ inch
• Lemon juice 2 tbsp.
• Light brown sugar ¾ cup
• Unsalted butter 4 tbsp.

• Preheat the oven at 375°F.
• For the topping, melt the butter in an ovenproof skillet of 12 inches and depth of 2 inchesat a medium high heat. Add brown sugar and cook, stir until it’s smooth. Then add the lemon juice and continue to stir until it begins bubbling. Place the sliced bananas on the base of a flat layer,and cook till they are soft for 2 minutes. Sprinkle the shredded coconut and remove the skillet from heat.
• For cake, mix salt, baking powder and flour. Beat the butter through an electric beater at a high speed. Once it becomes creamy, add sugar in it and beat again for 5 minutes until it gets fluffy and light. Slow the speed and add 3 eggs one by one, beating after adding each. Then add vanilla and beat. Add milk and flour mixture alternatively, ending the sequence on flour.
• Pour this beat mixture on the coconut and arranged bananas without mixing them with the batter.
• Bake the cake for 30-40 minutes.
• After baking, let it stay in the skillet for a few minutes. Then run around the knife on the corners of the cakes and invert it on a wire rack to allow it to cool.

Ingredients

Directions

• Fresh chopped dill 2 tbsp.
• Olive oil 2 tbsp.
• Pepper and salt
• 3 thinly sliced, seeded and peeled cucumbers
• Rice vinegar 3 tbsp.
• 1 thinly sliced and halved red onion

• Take a bowl, add 1 tbsp. vinegar and toss onion in it.
• In a colander, add the cucumber and add ¼ tsp. of salt. Continue draining for 10 minutes.
• Mix the cucumber and onion in a large bowl. Add olive oil and rest of the remaining quantities of ingredients then add dill seasoned with some pepper and salt.
• Cover the bowl and allow it to chill before serving.