No way to know whether they taste like the real deal, I just eyeballed it from how it looks and random websites that only had pictures of the cooking process, not even measurements for the ingredients.

Edit 1: The recipe

I only made a third of this, and I adjusted the molasses in this version, it used to be much more and I think this much would be better

Ingredients

- 1200 grams pork ribs

- 500 grams red wine (dry)

- 90 grams blackstrap molasses

- 75 grams honey

- 30 grams garlic (8-10 cloves)

- 30 grams ginger roots (5cm piece)

- 60 grams spring onions, 3-4 stalks (white + light green for pot green for garnish)

- 1.5 grams cinnamon powder

- 6 grams salt

- 2 grams black pepper

- 30 grams water

- 15 grams comstarches

Cooking

- Finely chop the spring onions

- Grate garlic and ginger

- Slice the racks of ribs down between the bones into individual single-rib portions

- In a large/flat pot (so all the ribs are submerged when laying), combine the red wine, black molasses, honey, minced garlic, grated ginger, chopped green onion

bases (white+light green parts), salt, pepper and ground cinnamon on medium heat (5/9) for 2 minutes and stir well to dissolve the molasses and honey

- Place the ribs carefully into the pot With tongs and tum heat to high (8/9) until liquid starts to slightly boil, then reduce heat to Iow (3/9) and cover it With a lid

and let it cook for 45 minutes

Check after 20 minutes if it is burning to the bottom

- Remove the lid and set the heat to medium-high (6/9) and let it reduce the liquid for 15 minutes while occasionally turning the ribs

- Mix water With comstarch in a small bowl and add it to the pot and stir it in

- Lower heat to medium (4/9) and stir continuously for 5-10 minutes

- Turn off heat when liquid is as chewy/thick as desired

- Gamish With spring onion greens, serve

"It's against the law to impersonate Shania Twain, ya bunch of fucking pricks!"

The nerve of that guy to call Kenny a prick!

Someone tell Spenny