Hawaiian Chicken Wings And Ribs

• 4.5 to 5 pounds pack of chicken wings
• 3 pounds Pork back ribs
• 1 cup frozen pineapple-orange juice concentrate, defrosted 1 small can undiluted
• 1 cup Soy sauce, I use Kikkoman brand
• 1/2 cup Creamy peanut butter
• 1/2 cup Fresh Cilantro, chopped
• 3 tablespoons grated fresh ginger root
• 3 tablespoons chopped fresh garlic
• 1 cup chopped fresh pineapple (1 can)
• 1/2 cup rough chopped cilantro

1. Cut off wingtips, and discard; cut wings in half at joint.rnSeparate/cut the ribs along a 2 or 3 rib spacing.rnDistribute wings and ribs in gallon-sized heavy-duty zip-top plastic bags.
2. Make marinade:rnStir together juice concentrate and next 6 ingredients.rnReserve 3/4 cup marinade for a dip. Pour remaining mixture evenly over wingsrnand ribs; seal, shake and refrigerate (overnight) 8-12 hours, turning twice.
3. Bake: rnPreheat the oven to 425 degF. Adjust the racks to about 8 inches from top.rnRemove wings and ribs from marinade and let rest at room temp for 30 minutes. Place meat on racks in shallow aluminum foil lined roasting pans.
4. Put pans into the upper oven space. Bake at 425 for 10 minutes.rnThen, turn oven temp down to 375degF. Bake for 20 to 25 minutes or until done.rnRemove to serving platter and let rest for 10 minutes.
5. Microwave reserved 3/4 cup sauce in a 4 cup glass cup/bowl at HIGHrn2 minutes or until boiling, stirring once. Serve as a dip with wings and ribs.
6. Sprinkle the chopped pineapple, cilantro and crushed peanuts over the ribs and wings.rnServe with beer or mai tais / pineapple daiquiris with cocktail umbrellas.

pack of chicken, back ribs, pineapple, soy sauce, peanut butter, fresh cilantro, ginger root, fresh garlic, pineapple, rough chopped cilantro

Taken from food52.com/recipes/26571-hawaiian-chicken-wings-and-ribs (may not work)