Anyway on another topic, slow cooked ribs...

I'm making slow cooked pork spare ribs anyone.. in the slow cooker I bought from Salvos..

Kambrook great little unit.

My recipe I think I remember it all.

I make it up as I go.

Two racks of ribs cut in half so you end up with four.

Pile them into your slow cooker pot.

Add about quarter cup BBQ sauce all over it.

Add some chilli sauce to your hotness... I put about a tablespoon. All I had left.

Add some orange marmalade, few tablespoons.

And some water about 1/4 fill the bottom.

And set to auto.. mine is still cooking might take all night.. I'll see and check it soon.

8 hours should do it on auto I think but we'll see.

It should reduce and be a bit sticky, but not too dry.

I think I did mine about 8:30pm??? So I think about 5:00am it will be done.. set my alarm...

Sorry vegetarians I like some meat.

So that was at 1:30am, just now... so another 3 half hours I reckon it will reduce.. We'll see I guess, I might get some rest.

This is before the cooking process as I just put it in.

My chicken soup using a whole chicken and carrot and onion and peas turned out so nice too. I just lifted the chicken out at the end and pulled the meat off put it back in the pot and added enough water to fill it right up. Perfect. Maybe add little pepper and salt.

Can cook some pasta, and noodles with chicken seasoning too to add to your bowl.

My chicken soup and pasta too, I know it's amazingly interesting isn't it.. hahaha.

That pasta was my first batch like the second lot left over.. so looks a bit.. but it's how we ate pasta bolognese back then as a soup anyway when we invented it.

Kind of not your regular slow cooked meals I guess we think of beef stew hotpot (nothing like the wood stove fireplace in the big iron pot stews.. but anyway) but you can cook anything even a roast lamb and potatoes.

I would say to make a nice roast lamb and I might do it too, is make the mint sauce jelly under it.

I have tons of mint on my balcony.. and I might mince it up to a pesto and add oil and vinegar, and roast the lamb on top, with the potatoes in a little bit of foil. I could even with the vinegar, to make it jelly like add some honey. The mint, oil, vinegar, honey and lamb fat, solidifies after its rested and you just scoop out the jelly sauce.. Don't need gravy the mint sauce tastes like lamb anyway. Then open up your spuds, add some steamed greens and eat... enjoy!

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Note: Please stop pissing me about, I am not married playing your games.. I am single.. It is dangerous to piss around with a God or Superman who is single playing couples games.. I am not with you.. Stay away and off my web sites.

You can read them, but don't hack me. Or break the law stealing my work.

If you think that's your rib recipe I'm stealing that I just made up out of BBQ sauce, Chilli sauce, Marmalade and Water.. fine.. I don't care.

You probably think you invented tea with milk and two sugars too.

I might stay up watch another movie so I can test my ribs see of they're done... Might not take 8 hours..

I still got 3/4 bottle of nice wine from Barossa. "Faith" it's called. Gosh it's nice full bodied wine.

Not tart, not bitter, slightly dry.. can almost see the vineyard as you feel the weight of the grapes on your tongue.

I might have to test it with a rib or two?

Nope I tested it, it's half cooked.

So that was nearly 5 hours.. another I would say 3 hours.. be done at 5am.

Sorry for that typing error, if you put half a cup of BBQ sauce instead of a quarter won't make any difference. Taste a little bit more, but BBQ sauce mainly water and thickener.