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Maple Chicken 'n' Ribs Recipe

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With its generous portions, this recipe is great for a potluck or family reunion. I also love this entree because the chicken thighs and country-style ribs are affordable.

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Maple Chicken 'n' Ribs Recipe

Prep: 15 min. + marinating Bake: 1-1/2 hours

Yield: 8 Servings

15 90 105

Ingredients

1-1/2 cups apple cider or juice
1/2 cup maple syrup
9 garlic cloves, unpeeled
3 tablespoons canola oil
3 tablespoons soy sauce
2 cinnamon sticks (3 inches)
3 whole star anise
3/4 teaspoon crushed red pepper flakes
8 pork spareribs (about 5-1/2 pounds)
8 bone-in chicken thighs (about 3 pounds)

Directions

In a large bowl, combine the first eight ingredients. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the spareribs and chicken. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Place ribs and chicken, skin side up, in a greased shallow roasting pan.
Bake at 350° for 1-1/2 to 2 hours or until tender, basting occasionally with reserved marinade. Yield: 8 servings.

Originally published as Maple Chicken 'n' Ribs in Country August/September 2009, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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