Ginger beer chicken & ribs

Ginger beer chicken & ribs

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(9 ratings)

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


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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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



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

  • 100g ginger, sliced



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

For the glaze

  • 500ml ginger beer



    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



    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


  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, questions and tips

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12th Aug, 2018
Even two years on these are still the best ever ! I now use chicken quarters which work well and add 10 minutes to the oven cooking time .All our friends love them and we've passed on the recipe to several of them!
15th Oct, 2016
Made these loads, don't bother marinating as does not make a difference to the end result. When making the glaze I reduce the ginger beer in a pan first then add the other ingredients it makes it much stickier and helps coat the ribs better. Cook then in the oven in the winter too and just as good
27th Jun, 2016
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
18th Jul, 2015
This is a brilliant recipe and worth the extra effort. Always gets rave comments and a little bit different from the usual bbq offerings.
3rd Aug, 2014
Great bbq recipe for feeding a crowd cheaply. The meat fell apart it was so tender and the marinade was sticky and delicious.
1st Aug, 2014
Delicious - the ginger really comes through and they are sticky and morish. Will make again!
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