Mmmmm.. Ribs

I made ribs again yesterday in the slow cooker. They were "Saint Louis Style." Next time, I'll definitely spring for the babyback ones, as the "Saint Louis Style" were very fatty. When I made the baby back ribs, most of the fat had melted into the sauce and the ribs were relatively lean.

The sauce was simple to make, a couple cans of plain tomato sauce, brown sugar, garlic, chili powder, cayenne, paprika, salt and pepper. Dump over ribs, turn on slow cooker in the morning and you'll have dinner in the evening. I served it with buttered rice and broccoli.

I made another cake today. (Somebody stop me, please?). This one was a chocolate sponge. My sister has a little ceremony for her masters program today and I felt it was an occasion that required cake. It looks beautiful and tall, so we'll see how it tastes later. It has no butter, just 1/3 cup of Canola oil, so it's relatively light and low in fat.

I'll let you know how it goes later...