Good Quick Marinade for Chicken and Ribs

I had bought chicken to make my Sweet Miso & Lemon Chicken but at the last minute had to change plans, allergy daughter had over done on soya previous days and I needed to make a soya and maize free dish for the family.  Rummaging through the kitchen cupboard I saw the bottles of Wilkson & Sons Tiptree BBQ Sauce and Brown sauce.  When shopping and spending ages reading labels I’ll grab any products that are maize and soya free with the intent of coming up with something later and that’s what happen here.  This was one of those last minute inspirations as with the Palm Sugar & Pimentón Nuts that works.  Tiptree makes good quality stuff,  I’ve been buying their jams for years and love their limited edition Little Scarlet Strawberry Jam.

What I like about reading the ingredients on the bottles of Tiptree’s Sauces is they read like a sauce you would make at home.   There are no thickners to bulk up the more expensive ingredients or flavour enhancers.

On BBQ sauce you have sugar, peppers, honey, wine vinegar, pectin, tomato puree, spices, salt, garlic, chili, mustard powder.  The Brown sauce contains tomatoes, sugar, apples, oranges, treacle, wine vinegar, barley vinegar, sultanas, lemon juice, pectin, salt, tamarind, spices.  To the mixture of these two sauces I added juice of an orange, lots of fresh ginger, and if I wasn’t making it for the kids it would have dried chili.

I’ve made this a few times now and serve it with rice and a big salad, the sauce it produces in the roasting tin is good poured over the rice.  It’s good on ribs, as well as chicken and makes good cold chicken sandwiches the next day.

BBQ & Brown Sauce Marinade

Enough sauce for 2 chickens or 4 small rack of ribs.

  • 250ml / 1 cup of Tiptree bbq sauce
  • 125ml / 1/2 cup of Tiptree brown sauce
  • 80ml / 1/3 cup of good tomato ketchup
  • 1 large orange juice
  • 2-3 tablespoons of freshly grated ginger
  • Chili – to your liking
  • 1 cup of water – to pour into the roasting tin

Mix all the ingredients together except the water and put it over the meat.  Once you’ve place the meat in the roasting tin then add the water around it.  I have left the marinade sometimes for a couple of hours before cooking other times just rubbed it in and cooked straight away.

The most important thing is to baste it while it’s cooking and not to let the sauce dry out because it will burn, add a little more water to the roasting tin if you have to.

For the chicken baste it 3 times while cooking.  If you want your chicken less charred on the breast then either cover it with foil for the first 20 mins then remove it or start the chicken off upside down. Roast depending on size of chicken from 1 – 1 1/4 hr, test by seeing if blood is coming out between the thigh and body of the chicken.

For the ribs I cooked them int the oven for 2 hours covered in foil and by then they should be nearly done, remove the foil and give them half an hour to colour and baste during this time.  Depending on size of ribs I calculate to take between 2-3 hours to cook.

Oven temperature: Chicken 180C fan / 200C / 390F / gas 6.  Ribs 160C / 180C / 355 F / gas 4

After pouring sauce over the meat make certain you spread it all over.