Ok, I never said I was reliable...did I?

Alright, it's been ages. And I should have a decent excuse, I mean I have eaten, pretty much continuously since I last wrote. But a new job, and a strangely compelling thesis deadline have made me fear writing ANYTHING so very much. But I am back, or at least I think I am, and that will serve for now. How have you, been good? Today is Sunday, and we all know what that means, it means I was trying to impress my brother...again. Well actually after a weekend when a decent meal seemed comprised of, and before I say this I am NOT proud of it , O.K.?, a weight watchers ( shut up) lasagne, or crackers and some cheese of dubious vintage from the fridge, I had let everything go, you do see? But enough is enough, so off to the store to tempt my jaded appetite, I had read Jamie Oliver's "Jamie's America" to inspire myself, so when I spotted the ribs, I was sold.
As usual, I did not have all the ingredients, I hadn't made a list. But everything I have read about ribs lately seems to suggest that it is cooking methods as opposed to rubs and spices that make a difference. Oliver's method is time consuming, but not difficult, and you really only need time ( or if you are working, a timer to alert you when  you are engrossed in work) I just rubbed the ribs with a mixture of smoked paprika ( a tablespoon), fennel seeds( tablespoon smashed to oblivion in the pestle and mortar), dried thyme ( a teaspoon), and 2 cloves of garlic finely grated.  I was meant to add the zest of one orange ( I didn't have one) and pepper( I forgot) but anyway I rubbed this mixture onto the ribs and put them in a low oven ( 150 degrees) for 1 and1/2 hours , ater that Oliver suggest encasing them in foil and pouring apple juice into the packets before leaving them for another hour and a half to steam and cook, I used this great drink of apple juice,vodka and ginger with a couple of shards of fresh ginger and some freshly ground black pepper( I remembered!!!) Then dutifully wrapped up the parcels, and left them for the hour and a half. I also threw in a couple of large potatoes into the oven, and prepared corn by stripping it, smearing it in butter, rolling in finely chopped coriander and wrapping it in foil.
 Anyway after the hour and a half, in went the corn, the ribs were basted in barbeque sauce, I used about 3 large tablespoons of Hoi Sin Sauce, 2 finely grated cloves of garlic, I tablespoon of finely grated fresh ginger, 1 tablespoon of soy, 2 of sesame seed oil, and 2 of sweet chilli, and honey.  They were then put back into a slightly hotter oven, about 175 degrees, for half an hour.
 Everything came out of the oven together, I broke my drought , and I am BACK baby. Incidentally it was sublime.