1.   Pour this mess into a large pot, add three cups chicken broth and chocolate.

2.   Pour this mess over the ribs, moosh around with your hands, then refrigerate overnight, stirring occasionally.

3.   Puree the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the pureed spinach.

4.   Stir to mix, then slowly pour this mess back into the pan.

5.   Stir in the pecans, and pour this mess over the pears.