Chicken Spareribs

“I tried this for the first time in 2020, and this sauce is really tasty. A little sweet and a little spicy. I prefer a bit less spice, so I only used 1/2 teaspoon Red Pepper Flakes. It makes plenty of sauce that you can then freeze and use later.” – April Ferre

Chicken Spareribs

Course: Main Courses – Poultry


  • 8 Bone-In Chicken Thighs
  • 2 Tablespoons Vegetable Oil
  • 1 Cup Water
  • 2/3 Cup Packed Brown Sugar
  • 2/3 Cup Soy Sauce
  • 1/2 Cup Apple Juice
  • 1/4 Cup Catsup
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Cloves Garlic Minced
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 1/2 Teaspoon Ground Ginger
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Cold Water


  • In a Dutch oven, brown chicken in oil in batches on both sides; drain. Return all of the chicken to the pan.
  • In bowl, combine 1 cup water, brown sugar, soy sauce, apple juice, catsup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
  • Remove chicken to a platter and keep warm. In a small bowl, combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken. Makes 4 servings.

Recipe – Jean Hansen