Thursday, October 11, 2007

Maple Chicken ‘n’ Ribs

12 pork spare ribs
12 chicken thighs
250ml apple juice, as sharp as possible
4 Tbsp maple syrup
2 Tbsp vegetable oil
2 Tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 cloves garlic, unpeeled

Put the meat into large freezer bags or into a dish.
Add the remaining ingredients, squelching everything together well before sealing the bag, or covering the dish.
Leave to marinate in the fridge overnight or up to two days
When it comes time to cook them, preheat to 200c. Pour everything out into one or two large roasting tins, making sure the chicken is skin side up. Place in the oven and cook for about an hour and a quarter.

These were another super easy prep in advance virtually nothing to do on the day of recipe. I tried it because it looked easy and good and I’m always looking for another good sticky sauce for ribs. Also I liked the idea of chicken and ribs all in the same tray. No extra work, but more selection.

These were as dead easy to make as it looked, and the sauce came out wonderfully sticky and flavorful. All good.

Thanks Nigella Express.

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