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Thai Wings And Ribs

Photo: Tina Cornett; Styling: Mary Lyn Hill
Yield 48 wings and 20 ribs


  • 24 chicken wings
  • 3 pounds pork back ribs
  • 1 cup frozen pineapple-orange-apple juice concentrate, undiluted
  • 3/4 cup soy sauce
  • 1/4 cup creamy peanut butter
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, pressed
  • 2 teaspoons sugar

How to Make It

  1. Cut off wingtips, and discard; cut wings in half at joint. Place wings and ribs in large shallow dishes or heavy-duty zip-top plastic bags.

  2. Stir together juice concentrate and next 6 ingredients. Reserve 3/4 cup mixture for dipping. Pour remaining mixture evenly over wings and ribs; cover or seal, and chill 8 hours, turning occasionally.

  3. Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pans.

  4. Bake at 375° for 30 to 35 minutes or until done.

  5. Microwave reserved 3/4 cup sauce in a 1-cup glass liquid measuring cup at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with wings and ribs.