Maple Chicken 'N' Ribs

• 12 pork spare ribs
• 12 chicken thighs, skin and bone still on
• 250ml/83/4fl 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

1. 1. Place the spare ribs and chicken thighs into a couple of large freezer bags or into a dish.
2. 2. Add all the remaining ingredients, squeezing everything together well before sealing the bag or covering the dish.
3. 3. Leave to marinate in the fridge overnight or for up to two days.
4. 4. Take the dish or bags out of the fridge and preheat the oven to 200C/400F/Gas 6.
5. 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. 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.

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

Taken from www.epicurious.com/recipes/member/views/maple-chicken-n-ribs-1249261 (may not work)