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. Posted to bbq-digest by PhantomBBQ@aol.com on Aug 20, 1998, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (798g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1734 (77%)|
|Amt Per Serving||% DV|
|Total Fat 192.7g||257 %|
|Saturated Fat 54.2g||271 %|
|Monounsaturated Fat 83.6g|
|Polyunsanturated Fat 31.9g|
|Cholesterol 514.1mg||158 %|
|Sodium 531.4mg||18 %|
|Potassium 1730.2mg||46 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.9g|
|Protein 102.2g||146 %|
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Calories per serving: 2239
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