Maple Chicken 'n' Ribs Recipe

Maple Chicken 'n' Ribs Recipe
Maple Chicken 'n' Ribs Recipe photo by Taste of Home
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
Originally published as Maple Chicken 'n' Ribs in Country August/September 2009, p49

  • 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)
  1. 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.
  2. Drain and discard marinade. Place ribs and chicken, skin side up, in separate greased shallow roasting pans.
  3. 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

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