Ginger beer chicken & ribs

Contains pork – recipe is for non-Muslims only
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

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

Serves 8
Easy

Nutrition per serving

kcal 519
fat 22g
saturates 6g
carbs 49g
sugars 46g
fibre 1g
protein 31g
salt 3.8g

Ingredients

8 pieces of chicken (we used thighs and drumsticks), bone in and skin on
1kg spare rib, cut between the bones, if a whole rack
2 tsp ground ginger
2 tsp ground allspice
2 star anise
1l ginger beer
100g ginger, sliced
500ml ginger beer
juice 2 limes, plus extra wedges to serve
300g tomato ketchup
75ml soy sauce
75ml clear honey

Method

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).
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.
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.
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.