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Chicken spareribs


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Chicken spareribs 0 Picture


  • 8 bone in chicken thighs- about 3 lbs
  • 2 Tbs canola oil
  • 1 C water
  • 2/3 C packed brown sugar
  • 2/3 C soy sauce
  • 1/2 C apple juice
  • 1/4 C ketchup
  • 2 Tbs cider vinegar
  • 2 garlic cloves, minced
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp ground ginger
  • 2 Tbs cornstarch
  • 2 Tbs cold water


Servings 4
Preparation time 5mins
Cooking time 45mins


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 20-25 minutes or until 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.


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