Maple Chicken'n'ribs

Recipe courtesy Nigella Lawson, 2007

Show: Nigella ExpressEpisode: Quick Quick Slow

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: 48 hr 0 min
Cook: 1 hr 15 min
Total:: 49 hr 30 min

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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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Comments & Reviews

recipe Maple Chicken'n'ribs
meredith philadelphia, PA 10-04-2009
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My husband's favorite meal
Rated: 5 stars out of 5

This is my husband's most requested dish. I don't use a rack. I am not sure why that would be necessary. I make a large... batch of this using club pack chicken thighs and drumsticks, and actually beef spareribs instead of pork. I then freeze it in dinner for 2 sized portions. One of the things that I like about this recipe is that it allows you to substitute. I am going to try it with cinnamon instead of cinnamon sticks.Read more
recipe Maple Chicken'n'ribs
Liz Lemont, IL 08-10-2009
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SO easy!!!
Rated: 5 stars out of 5

Everyone in the house loved this recipe and that is saying something!!! I did end up with the chicken in one dish and the... ribs in another and I cooked the ribs for an additional 15 minutes as the chicken was done first. Next time I make it, and I will make it again, I will increase the number of ribs though. They were fought over.Read more
recipe Maple Chicken'n'ribs
jack KEY WEST, FL 08-09-2009
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Great Flavor
Rated: 5 stars out of 5

Followed the marinade as outlined and let set for 2 days only used 6 chicken thighs and four country style (huge) ribs Each... in had their own gallon freezer bag and divided the marinade recipe between the two bags. When it came time to cook I used only one bag of marinade when roasting. This left the chicken skin above the liquid to char and cook. I perfered Cicken husband loved Ribs. EXTRA BONUS: I dug out the garlic after roasting and OMG!!!!!! Feasted like a King on it!!!!Read more
recipe Maple Chicken'n'ribs
Meenakshi Wilmington, DE 08-01-2009
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Incredibly easy weeknight meal
Rated: 5 stars out of 5

Made this as-is except for following things: did not have star anise; and didn't roast on the rack (as mentioned by another... reviewer). Threw everything together into the bag the night before and it turned out beautifully. Served with a pre-made salad (long day at work!)--all I had to do was put the meat in the oven and sit back. Great flavor and super easy--a sure hit!Read more
recipe Maple Chicken'n'ribs
shellie Rocky Hill, CT 02-04-2009
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Great Marinade
Rated: 5 stars out of 5

I did a whole roaster chicken in this marinade and it was great. I didnt have the star anise & used ground cinnimon. I made... extra marinade & let it stay for 24 hours pouring the marinade inside the bird and out. It was a hit and very easy.Read more
recipe Maple Chicken'n'ribs
ANNETTE moores hill, IN 02-01-2009
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Nice if you want a change of flavor
Rated: 3 stars out of 5

The flavor was a nice change from every day chicken. The skin never got crisp and left texture with a lot to be desired. I... would try this again without the chicken being covered near the end for the skin to get crispy, however the flavor and texture didn't appeal to my spouse at all.Read more