spare ribs

dark soy sauce, sesame oil, crushed fresh garlic, chinese five spice, dark muscavado, honey, salt, pepper, cup of apple and pear juice, lee and perrins, lemon juice, sweet chilli sauce

combined into a pint of glop

sit ribs in fridge covered in glop until tomorrow or maybe next day

cook in slow cooker for several hours

transfer to oven to finish

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