May 24, 2018
Comfort Food, Dinner, Main Dish,
Pork, Ribs, Poultry, Chicken, Entertaining, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Oven Bake, Refrigerator, Stove Top, Spices, Bone-in Pieces more
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"From our Saturday newspaper The Weekend West. Times are estimated."
Toss the chicken and ribs in the ground ginger, allspice and lots of seasoning and then cover and marinate for 1 hour (or up to 24 hours).
Heat oven to 160C fan forced.
Tip the meat into a deep roasting tine, add the star anise, ginger beer and sliced ginger, then top up with enough water to just cover the meat and then cover with foil and cook for 1 1/2 hours, now uncover, pour away the cooking liquid and pat the chicken pieces and ribs dry with kitchen paper and chill 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 minutes (can be made two days before up to the point).
Heat up the barbecue and let the flames subside and brush the sticky glaze all over the meat, making sure each piece is well coated and place on the barbecue and cook for 15 to 20 minutes, 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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