Photo: Maple Chicken'n'ribs Recipe
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.
Ingredients
- 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
Directions
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.
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By Psychic_Alice
on May 26, 2011
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I have cooked this 4 to 5 times now and my family absolutely loves it. If you are having a hard time finding Star Anise try looking at World Market, I can usually find it there. For anyone who feels that this meal doesn't have a lot of flavor, I'm quite sure you're doing something wrong, not saying you're bad or anything I just know that after cooking this meal about 5 times, the flavor is very consistant (sp?. Anyways, if you're not getting the flavor, maybe it's the apple juice? or the meat isn't coated enough, I generally use organic apple juice, give that a try maybe.
By Jones Jacqui
on April 30, 2011
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I asked our daughter what she would like to do for her 15th birthday dinner. A restaurant or i could cook what ever she liked.
Her request was for my maple chicken and ribs and Daddies mashed potato.
I have cooked this for our family and friends twice before and its been a huge success. Most suprisingly our 7 yr old fussy boy adores them too.
By newcook35
on November 26, 2010
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I let it marinade for about 10 hours bit more maple syrup and season salt. Everyone loved it at Thanksgiving!
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