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Maple Chicken'n'Ribs

  • Preparation Time15 mins
  • Cooking Time6 mins
  • DifficultyEasy
12 pork spare ribs
12 chicken thighs, with skin and bones
250ml apple juice, as sharp as possible
4 tablespoons maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
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 200°C.

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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