Recipe(tried): Country-Style Sparerib Stew

My Dad used to do this many many moons ago....

Put your ribs into the slow cooker with tomatoes (tinned crushed will be just fine) as much garlic as you personally like, precooked garbanzo beans, roughly chopped onions, a good dose of olive oil, oregano and basil NO SALT!!! and whole peeled potatoes. Cook until the meat is tender and the potatoes are done. This was a real peasant dish - the only problem was with this dish was the noise that dad used to make slurping the meat off the bones!!!

You can use dried lima beans for this too - soak the beans overnight, boil them rapidly for 10 minutes with no salt (if you add salt to dried beans they will never soften even in a month of Sundays!)then drain and add to the pot. Chunky celery is good too - if you do use celery don't throw the leaves away. Contrary to popular belief (well, in England anyway...) they are NOT poisonous. They are delicious! Chop them up and use like a herb - they're a cross between parsley and mint and go great with tomato based sauces.

Hope you like this!!! Oh and it works with strips of pork belly too.