8 pieces of chicken (we used thighs and drumsticks), bone in and skin on
1 kg pork spare rib, cut between the bone, if a whole rack
2 tsp ground ginger
2 tsp ground allspice
2 star anise
1 litre ginger beer
100 g ginger, sliced
For the glaze
500 ml ginger beer
2 juice limes, plus extra wedges to serve
300 g tomato sauce (ketchup)
75 ml soy sauce
75 ml clear honey
- 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).
- Heat oven to 160C fan. 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.
- 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.
- Heat up the barbecue and let the flames subside. Brush the sticky glaze all 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.