12 pieces of chicken (or spare ribs)
For the barbecue sauce: 125ml tomato ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons tomato puree, 2 teaspoons grainy mustard, 1 tablespoon honey, 2 teaspoons molasses sugar or dark brown muscovado sugar, juice of 1 small orange, 3 cloves garlic, crushed, 2½ cm square piece of fresh root ginger, crushed, salt and pepper
Mix all the
barbecue sauce ingredients together well in a bowl to make a marinade.
Put the chicken pieces (or spare ribs) in a roasting tin, pour over the marinade and leave for 1 hour.
Cover the tin with foil and bake in a preheated oven, 180°C/350°F/Gas 4, for 30 minutes. After 30 minutes remove the foil and cook uncovered for 5-10 minutes. Test the meat with a knife - it should be pale and tender, not pink. Carry on cooking for a further 5 minutes if it needs it, if not take it out of the oven and eat.
Serve with rice or, alternatively, mashed potato and peas.
For the barbecue sauce: 125ml tomato ketchup, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 2 teaspoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons tomato puree, 2 teaspoons grainy mustard, 1 tablespoon honey, 2 teaspoons molasses sugar or dark brown muscovado sugar, juice of 1 small orange, 3 cloves garlic, crushed, 2½ cm square piece of fresh root ginger, crushed, salt and pepper
Mix all the
barbecue sauce ingredients together well in a bowl to make a marinade.
Put the chicken pieces (or spare ribs) in a roasting tin, pour over the marinade and leave for 1 hour.
Cover the tin with foil and bake in a preheated oven, 180°C/350°F/Gas 4, for 30 minutes. After 30 minutes remove the foil and cook uncovered for 5-10 minutes. Test the meat with a knife - it should be pale and tender, not pink. Carry on cooking for a further 5 minutes if it needs it, if not take it out of the oven and eat.
Serve with rice or, alternatively, mashed potato and peas.
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