RECIPE
Yield
48 wings and 20 ribs
Ingredients
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
Preparation
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.
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.
Remove wings and ribs from marinade, discarding marinade. Place meat on racks in shallow roasting pans.
Bake at 375° for 30 to 35 minutes or until done.
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.
Thai cooking@home
by cooking lover
