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


  • 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


  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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