3 2/3 cups water
1 cup corn syrup
2 1/2 cups butter, melted
1 small onion, chopped
2 cloves garlic, minced
In a narrow saucepan, mix water, corn syrup and butter. Heat to 250 degrees F (122 degrees C). Mix onions and garlic and sprinkle both over chicken pieces.
Place chicken strips in slow cooker on metal rack, about 8 inches from heat and turning every 5 to 6 minutes.
Spoon chicken pieces and butter mixture into slow cooker. Cover and refrigerate 8 hours.
While the chicken is cooking, mix butter sauce in a small bowl and pour into mini blender or food processor. Add water as needed.
When the chicken is cooked, transfer it to a colander or dry dish.
When there is dust, pour spoon corn soup over the chicken while pulling up the entire surface of the chicken. Cover dish and allow to stand.
The syrup and chicken mixture should be warm in some parts of the kitchen, at a temperature of 150 degrees F (63 degrees C).
Heat rib roast by placing pieces of meat in a large pot, covering saucepan, and cook on any heat for 5 to 8 minutes on each side, or until it comes to a gentle boil.
Remove meat from pot, and cut into thick slices. Drain any grease that it may have left in the pot or in juices that were pouring from it, and place them into a small saucepan.
In a large saucepan, melt butter or margarine together. Stir in onion and garlic slices. Stir to heat through.