Today was the 5th and last day of Ascot. The pinnacle of British flat racing. As usual Ryan Moore was top jockey and Aiden O'brien top trainer. Aiden is the best in the business and Ryan was top jockey because he does get to ride the best horses there is! He missed out winning on Aiden's Idaho because he chose to ride the Queen's horse, Dartmouth, trained by Sir Michael Stoute. That was a grand old prize of 225,000 pounds!!! But a very deserving Heffernan won on Idaho. But saying that I myself could not resist a bet on the Queen's horse :) A firm Royalist I am!
The week started off grand with a horse I was certain would win and it ended with me getting a win on the last race as well. A 10/1 Oriental Fox with speed and endurance lasted all 2.5 miles easily and saw off a Willie Mullins trained horse as well, no mean feat. But thanks to a friend I got in with Oriental Fox. It is true God blesses good people & I see God's grace every day towards me.
The consolution of the ITV coverage of the races was the fact they covered all 6 races and I was so happy about that. Seeing as I'm not a big fan of the presenters, they could all do with a overhaul come the New Year. Especially Chapman. Although he toned it down dramatically, his antics and talk remind me of any unruly bratty teenager acting up.
Today I am going to share with you a recipe; a favorite of mine. Barbecue sticky ribs! With summer here, I'm sure all you people love a barbecue with friends. This is a delicious and easy recipe and you will be licking your fingers. Enjoy!
Ingredients:
2 racks baby back pork ribs
2 cans cola
2 tsp toasted sesame seed (optional)
For the sauce:
8 tbsp tomato ketchup
8 tbsp soft brown sugar
2 tbsp soy sauce
2 tbsp Worcestershire sauce
2 tbsp sweet chilli sauce
1 tsp paprika
Instructions:
1. Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.
2. Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring.
3. When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate, but better still up to 24 hrs. Can be frozen at this stage.
4. Heat the barbecue and wait for the flames to die down, or heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin, if using the oven) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, if you like, and plate up with any remaining sticky sauce, warmed.
An inspirational quote I love "Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending".
Have an awesome day and keep smiling .
Love & Peace.
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