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.
Recipe courtesy of Nigella Lawson
Print
Maple Chicken'n'ribs
Total:
49 hr 30 min
Prep:
15 min
Inactive:
48 hr
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
49 hr 30 min
Prep:
15 min
Inactive:
48 hr
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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