Ingredients:
- 2 cinnamon sticks (3 inches)
- 8 pork spareribs (about 5-1/2 lb)
- 8 bone-in chicken thighs (about 3 lb)
Directions:
- In a large bowl, combine the first eight ingredients. Divide 1-1/2 cups marinade between two large resealable plastic bags; add spareribs and chicken to separate bags. Seal bags and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Place ribs and chicken, skin side up, in separate greased shallow roasting pans.
- Bake at 350° for 1-1/2 to 2 hours or until tender, basting occasionally with reserved marinade. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1738.7 Kcal (7280 kJ) | ||
| Calories from fat | 1365.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.74g | 233% | |
|---|---|---|---|
| Cholesterol | 427.79mg | 143% | |
| Sodium | 720.51mg | 30% | |
| Potassium | 1079.65mg | 23% | |
| Total Carbs | 21.75g | 7% | |
| Sugars | 18.45g | 74% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 64.7g | 129% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 89mg | 9% | |
| Amount Per 100 g | |||
| Calories | 309.72 Kcal (1297 kJ) | ||
| Calories from fat | 243.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.03g | 233% | |
|---|---|---|---|
| Cholesterol | 76.21mg | 143% | |
| Sodium | 128.35mg | 30% | |
| Potassium | 192.32mg | 23% | |
| Total Carbs | 3.87g | 7% | |
| Sugars | 3.29g | 74% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 11.53g | 129% | |
| Vitamin C | 0.3mg | 3% | |
| Iron | 0.6mg | 18% | |
| Calcium | 15.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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