Shelly's Recipe

THAI WINGS AND RIBS

Category: Wings

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 tbsp minced fresh ginger
1 garlic clove, pressed
2 tsp sugar

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.