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Maple Chicken 'n' Ribs

 Maple Chicken 'n' Ribs
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.
8 ServingsPrep: 15 min. + marinating Bake: 1-1/2 hours

Ingredients

  • 1-1/2 cups apple cider or juice
  • 1/2 cup maple syrup
  • 9 garlic cloves, peeled and crushed
  • 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. Divide 1-1/2
  • cups marinade between two large resealable plastic bags; add
  • spareribs and chicken to separate bags. Seal bags 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
  • separate greased shallow roasting pans.
  • Bake at 350° for 1-1/2 to 2 hours or until tender, basting
  • occasionally with reserved marinade. Yield: 8 servings.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic

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Maple Chicken 'n' Ribs (continued)

Wine (continued)
California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now