Maple Chicken'n'ribs

This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags with ribs and chicken, oils and unguents[ and then after a day or so's untroublesome marinating in the refrigerator, you tip out the contents to a roasting tray and slide it in the oven. Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.]

Total Time:
49 hr 30 min
15 min
48 hr
1 hr 15 min

6 to 8 servings

  • 12 pork spare ribs
  • 12 chicken thighs, with skin and bones
  • 1 cup apple juice, as sharp as possible
  • 4 tablespoons/1/4 cup maple syrup
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 2 star anise
  • 1 cinnamon stick, halved
  • 6 unpeeled garlic cloves
  • Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.

  • Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.

  • Leave to marinade in the refrigerator overnight or up to 2 days.

  • Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.

  • Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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