Chicken Spareribs Recipe ****

By Nilson

Ingredients

• 8 bone-in chicken thighs (about 3 pounds)
• 2 tablespoons canola oil
• 1 cup water
• 2/3 cup packed brown sugar
• 2/3 cup reduced-sodium soy sauce
• 1/2 cup apple juice
• 1/4 cup ketchup
• 2 tablespoons cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon ground ginger
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 180°.
Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.