Maple Chicken'n'ribs

• 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

1. Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.
2. Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.
3. Leave to marinade in the refrigerator overnight or up to 2 days.
4. Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.
5. 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.

pork spare ribs, chicken, apple juice, maple syrup, vegetable oil, soy sauce, anise, cinnamon, garlic

Taken from www.foodnetwork.com/recipes/nigella-lawson/maple-chickennribs-recipe.html (may not work)