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Chicken Spareribs

 Chicken Spareribs
Inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistable. Janice Porterfield of Atlanta, Texas shared the recipe.
4 ServingsPrep: 5 min. Cook: 30 min.


  • 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


  • 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.

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Chicken Spareribs (continued)

Directions (continued)

  • Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.