Best Maple Chickennribs Recipes

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

Ingredients

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

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

Ingredients

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-GLAZED RIBS

Maple-Glazed Ribs image

I love maple syrup and so does my family, so I gave this recipe a try. It's well worth the effort! I make these ribs often, and I never have leftovers. With two teenage boys who like to eat, this main dish is a real winner. -Linda Kobeluck, Ardrossan, Alberta

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3 pounds pork spareribs, cut into serving-size pieces
1 cup maple syrup
3 tablespoons orange juice concentrate
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 garlic clove, minced
2 green onions, minced
1 tablespoon sesame seeds, toasted

Steps:

Preheat oven to 350°. Place ribs, meaty side up, on a rack in a greased 13x9-in. baking pan. Cover pan tightly with foil. Bake 1-1/4 hours. , Meanwhile, combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer 15 minutes, stirring occasionally. , Drain ribs; remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 598 calories, Fat 33g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 601mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 1g fiber), Protein 32g protein.