Maple Chicken 'N' Ribs (2024)

Print me

Introduction

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. Or just marinate in a couple of covered dishes.

Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.

For US cup measures, use the toggle at the top of the ingredients list.

Your input is minimal, but what you get out is a big feast that feels homey and welcoming and makes everyone happy, you included.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS
2007

As featured in

NIGELLA EXPRESS
2007

Ingredients

Serves: 6-8

MetricCups

12 pork spare ribs
12 chicken thighs with skin on and bone in
250 millilitres apple juice (as sharp as possible)
4 tablespoons maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick (halved)
6 cloves garlic (unpeeled)

12 pork spare ribs
12 chicken thighs with skin on and bone in
1 cup apple juice (as sharp as possible)
4 tablespoons maple syrup
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 star anise
1 cinnamon stick (halved)
6 cloves garlic (unpeeled)

Method

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.
When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

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.
When the marinating time is up, take the dish out of the fridge and preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF.
Pour the contents of the freezer bag into one or two large roasting tins (making sure the chicken is skin-side up), place in the oven and cook for about an hour and a quarter, by which time everything should be sticky and glossed conker-brown.

Additional Information

For gluten free: use tamari instead of soy sauce.

Try This Tip

Dealing With Sticky Stuff

From crazykiwi60

Asked and Answered

Norwegian Pork Ribs In Advance

From Gingembre18

Tell us what you think

What 27 Others have said

This recipe is a wonderful resource for entertaining big crowds. The marinade is made of simple ingredients that are all mostly on hand (I only had to buy the apple juice). Everything got mixed up and put in the freezer bags in under 5 minutes. I left them in the fridge for two days. On the day of my party, all I had to do was dump these on a tray and roast. My house smelled great, the meat bronzed up beautifully, and the flavors of maple, cinnamon, garlic, and apple juice made the meat tender and so flavorful. 16 people fed effortlessly! This is a keeper!!
Posted by jtv0310 on 4th July 2023
Delicious Chicken n pork ribs marinaded in a fantastic garlic thyme sauce. so tender and flavorsome moist meat enjoyed as a wonderful family meal day of the week scrumptious well done Nigella it's a keeper for sure I've made this many times before it's loved by everyone who has tried it many thanks for sharing this with us!
Posted by Odelle on 12th November 2022
My go to BBQ recipe for ease and high success rate with everyone who eats it.
Posted by MisterBaker on 15th July 2022
Tried this with chicken last week & it was so yummy I'm making it again today with pork ribs - have yet to find a recipe of Nigella's that isn't scrumptious!
Posted by Tina1407 on 13th October 2021
Tried it yesterday when we had guests over for lunch. It was a great success!
See Also
One Pot Coconut Chicken Curry Rice | Slimming Eats
Posted by Lucas1951 on 14th May 2018
this is the weirdest and most delicious recipe ever!!!!
Posted by juliecastin2 on 6th July 2017
My 4 year old loves this - we call it marinated baby dinosaur and do with chicken drumsticks and thighs. He gnaws away like a little caveman :-)
Posted by schmoo on 10th October 2015
My mum tried this yesterday and we loved it! Really awesome!!! :)
Posted by Rislbisl on 13th October 2014
Made these tonight, they were so easy to make and so delicious. Thanks Nigella another fab recipe.
Posted by ldent09 on 9th August 2014
The perfect thing to make for a group of hungry people. This was amazing. www.ruminator.co.nz/maple-chicken-n-ribs
Posted by kimcooksforyou on 5th March 2014
No apple juice that would do justice for this yesterday but I did have verjuice. Well, it's amazingly good and a nice twist.
Posted by Nay Ager on 15th January 2014
This recipe taught me to never ever doubt Nigella; I've tried at least 20 of her recipes, all which of have been fail-safe, but when I saw the apple juice component of this recipe I was sceptical. Until I saw my family in tears of gratitude at dinner. This is why we look up to Nigella: for her ability to make quick, easy food with quirky ingredients but very delicious outcomes.
Posted by Mamaitse on 1st September 2014