Stayed pretty close to the original recipe. Marinated overnight in the crock (ribs were mostly submerged and coated the rest of the way around), and cooked all day the following day (unintentionally going a few hours overtime) without discarding any marinade. This extra time may have dried it out a little bit but it was so tender it wouldn't so much fall apart as simply explode the moment touched by a fork/utensil. Reheating subsequent days didn't toughen it up too much, so long as the moisture was kept in. I accidentally (multitasking) used several times too much spice and it wasn't a problem, came out flavorful but not at all painful. Soy aminos (I use Braggs but probably any will do) in lieu of traditional soy sauce can help with the saltiness. I thickened up the leftover juices/marinade combination using flour to make a gravy (unhealthy but delicious) which was good both for serving reheated ribs (keeps in moisture) and for flavoring rice as a side dish - it makes a LOT, still finding ways to use that up, but I don't like waste and I do like the flavor. A good recipe made great by its resilience to human error, trivial prep, and negligible cleanup.
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Stayed pretty close to the original recipe. Marinated overnight in the crock (ribs were...