Maple Chicken'n'ribs

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.
  • Level: Easy
  • Total: 2 days 1 hr 30 min
  • Prep: 15 min
  • Inactive: 2 days
  • Cook: 1 hr 15 min
  • Yield: 6 to 8 servings
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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

  1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
  2. Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
  3. Leave to marinade in the refrigerator overnight or up to 2 days.
  4. Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
  5. 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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