Ingredients

• 2 racks of lamb ribs
• 250 mL cherry cola
• 250 mL tomato sauce
• 250 mL Santa Fe Cherry Chertney
• 50 mL red wine vinegar
• 50 mL soy sauce
• 50 grams ginger, finely chopped
• 2 tbsp. Gravelbourg Mustards French Mustard
• 2 cinnamon quills
• 1 splash of Drooling Devil Hot Sauce
• optional: minced garlic

Directions

Mix all ingredients together and marinate overnight in refrigerator. Sprinkle with minced garlic and cook in slow cooker on "low" for 5 hours.