In addition to baking the 200 rolls for Brixfest,
I had Yvonnes birthday barbeque to organise and a meal to make for tonight.
In the end I got the ribs out of the freezer to defrost while I made the BBQ sauce and assembled the Hot Pot.
The sauce base was made from equal parts of Black Treacle, Honey & Tomato Ketchup. On top of this I added Paprika, English Mustard and Worcester Sauce to give it a bit of a kick.
Meanwhile I chopped Onion and carrot for the hotpot,
took some left over lamb and cut into chunks,
then mixed, with added butter beans.
I made gravy with lamb stock (thanks freezer) veg boullion powder and a little cornflour,
I topped it with a big handful (or two) of the frozen potato peelings that I part cook and freeze
Then it just neeeded an hour in the oven.
Meanwhile the ribs had defrosted, I cut them into more managable pieces and rubbed the sauce in, leaving them to soak in the fridge.
Now they just need turning every now and again. A few hours in a slow oven and they can be finished on the BBQ.
Not a bad days work.