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Ginger Beer Chicken and Ribs

Take note: this is the ultimate summertime feast! Such an amazing depth of flavor is achieved, first by adding a dry rub to the meat, then braising it in ginger beer and fresh ginger, finally giving it a quick turn on the grill with a brushing of glorious sauce. We know, it sounds like a lot of steps, but it really isn’t all that fussy and it’s worth every effort. Serve with chilled ginger beer to complete the theme and be sure to put out extra napkins!

Ginger Beer Chicken and Ribs

8 pieces of chicken, bone-in and skin-on (we like to use thighs and drumsticks)
2 lbs. spare ribs, cut between the bones into pieces
2 tsp. ground ginger
2 tsp. ground allspice
2 star anise
4 oz. fresh ginger, sliced (½ cup, no need to peel)
32 fl. oz. ginger beer (4 cups)

For the glaze:

18 fl. oz. ginger beer (2¼  cups)
juice of 2 limes, plus extra wedges to serve
1 cup tomato ketchup
5 tbs. soy sauce
5 tbs. honey

Toss the chicken and ribs with the ginger, allspice, and lots of salt and freshly ground black pepper. Cover and chill for at least an hour, or up to 24 hours.

Heat the oven to 325°F. Tip the meat into a roasting tin, add the star anise and ginger, then top with the ginger beer. Cover with foil and cook 1 hour. Pour off the liquid and pat the meat dry with paper towels. Chill if not using soon.

Meanwhile, to make the glaze, pour all the ingredients into a saucepan and boil until thick and sticky. This will take about 30 minutes. Set half aside for serving. (Can be done 2 days prior and kept chilled.)

Heat the grill and let the flames subside. Brush the meat with the remaining glaze, making sure each piece is well coated. Cook for 15-20 minutes, turning and glazing often until hot and sticky. Serve with reserved glaze and lime wedges.

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