Sweet and Sour Ribs and Chicken Recipe
1/2 C. cider vinegar
1/2 C. molasses
1 1/4 C. maple syrup
1/2 C. brown mustard
1/2 C. yellow mustard
5 T. tomato paste
4 T. hot chile sambal, sriracha sauce or another Asian hot chile condiment
3 lbs. chicken wing drumette pieces
3 lbs. baby back ribs, cut into individual ribs -- or spare ribs, cut lengthwise on the butcher's band saw into 2-in. lengths, then cut in between the bones into riblets
Salt and pepper
Combine the vinegar, molasses, syrup, brown mustard, yellow mustard, tomato paste and chile sauce.
Divide marinade and pour half over a bowl with the wings and half over a bowl with the ribs. Marinate overnight in the refrigerator
Preheat oven to 375° F. Place ribs and chicken in single layers on slightly rimmed cookie sheets; do not crowd pans. Save any extra marinade for basting.
Season with salt and pepper and bake ribs and wings for 45 minutes to 1 hour, basting every 15 minutes. Season as needed with salt and pepper, and serve. (Discard any remaining marinade.)