Bones & Body Parts
Campiness aside, these are a surefire hit. Sweet, sticky, spicy, savory… They’ve got everything you need for the perfect party food.
Servings Prep Time
6 – 8(or more) 5minutes
Cook Time Passive Time
2hours 24hours
Servings Prep Time
6 – 8(or more) 5minutes
Cook Time Passive Time
2hours 24hours
Ingredients
Instructions
  1. Load everything except the chicken and ribs in a measuring cup and stir until the salt and sugars dissolve.
  2. Divide the chicken and ribs among two zipper bags and pour the marinade evenly over them. Seal and stash in the fridge for 24 hours.
  3. After 24 hours is up, preheat the oven to 325° and dump the contents of the zipped bags, marinade and all, into a roasting pan (use two if they don’t fit in a single layer). Cover tightly with aluminum foil and slide into the oven for 1-1/2 hours.
  4. Once 1-1/2 hours is up, remove the pan from the oven and unveil the carnage within. Brace yourself… all the fat from the ribs and legs has been totally liquidated, leaving them incredibly tender, but the contents of the pan a little on the grotesque side. Remove the meat from the pan to a plate, and dump everything else out of the pan. Wipe it down a little and then transfer the meat back to it.
  5. Turn the oven up to 400° and slide the tray back in. Give this another 20 – 30 minutes to caramelize and brown the outside of the ribs and legs, turning every so often as needed. Keep and eye on everything, though, as some bits might need to be moved so they don’t brown too much.
  6. Transfer to big serving platter and let everyone tear it apart with post-apocalyptic vigor.
Recipe Notes
  • The recipe can easily be doubled or tripled feed more people for a Halloween cocktail party by simply marinating in more sealable bags and roasting in more trays.

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