Maple Chicken N Ribs Recipes

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MAPLE CHICKEN 'N' RIBS



Maple Chicken 'n' Ribs image

If meat is involved, you can find me covering it in flavor-enhancing tenderizing liquids before grilling, broiling, baking or roasting it. The more you do to the meat before you cook it, the less you have to do during or after. In this case apple juice or cider gives tang and wards off stringiness, a small amount of oil keeps things juicy and maple syrup, soy, star anise, cinnamon and garlic impart deep, luscious flavor. These two meats work well in conjunction: the relatively lean chicken is enhanced in taste and texture by the pork ribs, which give off flavorsome fat as they roast. You can use whatever ribs you like; meaty ones are best, but as long as the ribs are separated, rather than in a slab, they'll do just fine. As for the chicken, I implore you to use thighs, bone-in, skin-on because the meat is more tender and the taste infinitely better. (Make sure you use a large enough roasting pan so you don't have to crowd the pan. If the pan is crowded, the meat will steam, not brown.)

Provided by Nigella Lawson

Categories     barbecues, poultry, project, main course

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup apple cider or juice, as sharp as possible
1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
1/2 teaspoon hot red pepper flakes (optional)
8 pork spareribs, separated
6 chicken thighs with skin and bone

Steps:

  • In a small mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes and stir to combine.
  • In a large freezer bag or bowl combine pork and chicken. Pour in the apple cider mixture, and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
  • Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents of bag or bowl (including liquid) into a large enough roasting pan to avoid crowding. Turn chicken pieces skin side up.
  • Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired.
  • When the chicken and ribs are finished roasting, there will be quite a lot of fat in the sauce. Strain the sauce and use a fat separator to remove this excess. Place the meat in a large dish along with the strained sauce and serve hot.

Nutrition Facts : @context http, Calories 833, UnsaturatedFat 38 grams, Carbohydrate 16 grams, Fat 63 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 18 grams, Sodium 534 milligrams, Sugar 12 grams, TransFat 0 grams

MAPLE COUNTRY RIBS



Maple Country Ribs image

I brought this recipe with me from Quebec after my husband and I were married. The rich maple flavor impressed my in-laws the first time I made dinner for them.-Anne-Marie Fortin, Swanton, Vermont

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 4 servings.

Number Of Ingredients 6

3 pounds bone-in country-style pork ribs
1 cup maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tablespoons lemon juice
1/4 teaspoon each salt, pepper, paprika, garlic powder and ground cinnamon

Steps:

  • Place ribs in a Dutch oven. Cover with water; bring to a boil. Reduce heat and simmer for 10 minutes. Drain. , Place ribs in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the remaining ingredients; pour half over ribs. , Bake, uncovered, at 325° for 1-1/2 hours or until tender, basting often with remaining sauce.

Nutrition Facts : Calories 595 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 428mg sodium, Carbohydrate 63g carbohydrate (56g sugars, Fiber 1g fiber), Protein 40g protein.

MAPLE CHICKEN 'N' RIBS - NIGELLA LAWSON



Maple Chicken 'n' Ribs - Nigella Lawson image

Make and share this Maple Chicken 'n' Ribs - Nigella Lawson recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

12 spareribs
12 chicken thighs, with skin and bones
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick, halved
6 unpeeled garlic cloves

Steps:

  • Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
  • Add all the remaining ingredients, squelching everything together well before sealing the bag or covering the dish.
  • Leave to marinate in the refrigerator overnight or up to 2 days.
  • Take the dish out of the refrigerator and preheat the oven to 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 glossy brown.

Nutrition Facts : Calories 952.3, Fat 70.3, SaturatedFat 24.1, Cholesterol 293.1, Sodium 405.1, Carbohydrate 7.6, Fiber 0.1, Sugar 6.3, Protein 68.1

MAPLE CHICKEN 'N' RIBS



MAPLE CHICKEN 'N' RIBS image

Categories     Marinade     Poultry     Marinate

Yield 12

Number Of Ingredients 9

12 pork spare ribs
12 chicken thighs, skin and bone still on
250ml/8¾fl oz apple juice, as sharp as possible
4 tbsp maple syrup
2 tbsp vegetable oil
2 tbsp soy sauce
2 star anise
1 cinnamon stick, halved
6 garlic cloves, unpeeled

Steps:

  • 1. Place the spare ribs and chicken thighs into a couple of large freezer bags or into a dish. 2. Add all the remaining ingredients, squeezing everything together well before sealing the bag or covering the dish. 3. Leave to marinate in the fridge overnight or for up to two days. 4. Take the dish or bags out of the fridge and preheat the oven to 200C/400F/Gas 6. 5. Pour the contents of the freezer bag or dish into one or two large roasting trays, making sure the chicken is skin-side up. 6. Transfer to the oven and bake for about 1 hour 15 minutes, or until the ribs and chicken are sticky and golden-brown and completely cooked through.

MAPLE CHICKEN'N'RIBS



Maple Chicken'n'ribs image

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.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time P2DT1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

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

Steps:

  • 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.

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Top Asked Questions

How do you cook ribs in the freezer?
by Nigella. Featured in NIGELLA EXPRESS This recipe says it all. You need no more than a few minutes to load up a couple of freezer bags (I wash mine and re-use them) with ribs and chicken, oils and unguents and then, after a day or so's untroublesome marinating in the fridge, you tip out the contents into a roasting tray and slot it in the oven.
How long to cook chicken and ribs in the oven?
Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired. When the chicken and ribs are finished roasting, there will be quite a lot of fat in the sauce.
Can You marinate ribs in the fridge overnight?
Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add the remaining ingredients, squelching everything together well, before sealing the bag or covering the dish. Leave to marinate in the fridge overnight or up to two days.
How long does it take to cook ribs in a roaster?
Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired.

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