Ginger beer chicken & ribs

Ginger beer chicken & ribs

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(8 ratings)

Prep: 15 mins Cook: 1 hr, 45 mins plus 1 hr marinating

Easy

Serves 8
Marinade chicken pieces and pork spare ribs in a sweet, sticky and lightly spiced glaze with allspice and star anise, then barbecue and serve with lime wedges

Nutrition and extra info

Nutrition: per serving

  • kcal519
  • fat22g
  • saturates6g
  • carbs49g
  • sugars46g
  • fibre1g
  • protein31g
  • salt3.8g
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Ingredients

  • 8 pieces of chicken (we used thighs and drumsticks), bone in and skin on
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1kg spare rib, cut between the bones, if a whole rack
  • 2 tsp ground ginger
  • 2 tsp ground allspice
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1l ginger beer
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g ginger, sliced
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the glaze

  • 500ml ginger beer
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • juice 2 limes, plus extra wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 300g tomato ketchup
  • 75ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 75ml clear honey

Method

  1. Toss the chicken and ribs in the ground ginger, allspice and lots of seasoning. Cover and marinate for 1 hr (or up to 24 hrs).

  2. Heat oven to 160C/140C fan/gas 3. Tip the meat into a deep roasting tin, add the star anise, ginger beer and sliced ginger, then top up with enough water to just cover the meat. Cover with foil and cook for 1 hr 30 mins. Uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper. Chill until ready to use.

  3. Meanwhile, to make the glaze, pour the ingredients into a saucepan and boil until thick and sticky – this will take about 30 mins. Can be made 2 days before up to this point.

  4. Heat up the barbecue and let the flames subside. Brush the sticky glazecall over the meat, making sure each piece is well coated. Place on the barbecue and cook for 15-20 mins, brushing with the glaze from time to time, until hot and charred in places. Serve with extra lime wedges for squeezing over.

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Comments (4)

reevey's picture
5

10/10, a great recipe and very likely to be repeated!!! Worth all the work. I served it with charred aubergine and red pepper bulgar salad

pmagni's picture
5

This is a brilliant recipe and worth the extra effort. Always gets rave comments and a little bit different from the usual bbq offerings.

emma_photo's picture
5

Great bbq recipe for feeding a crowd cheaply. The meat fell apart it was so tender and the marinade was sticky and delicious.

babybernard's picture
5

Delicious - the ginger really comes through and they are sticky and morish. Will make again!

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