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18 3/4 lb. Sparerib
36 whole Chicken Wing
4 1/4 cup Olive Oil
1 1/2 cup Raspberry Vinegar
1/2 cup Lemon Juice
1/2 cup Honey
1/2 cup Sesame Seed
4 tsp. Cumin Seed
2 tsp. Salt
8 clove Garlic
Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes. Serve immediately.
36 whole Chicken Wing
4 1/4 cup Olive Oil
1 1/2 cup Raspberry Vinegar
1/2 cup Lemon Juice
1/2 cup Honey
1/2 cup Sesame Seed
4 tsp. Cumin Seed
2 tsp. Salt
8 clove Garlic
Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes. Serve immediately.
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