Maple Chicken 'n' Ribs

• 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
• 6 chicken thighs with skin and bone

1. In a pitcher or mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce.
2. Add star anise, cinnamon stick, garlic and hot pepper flakes.
3. In a large freezer bag or bowl combine pork and chicken.
4. Pour in the apple cider mixture, and seal bag or cover bowl.
5. Refrigerate overnight or up to 2 days.
6. Remove marinated mixture from refrigerator, and heat oven to 400 degrees.
7. Pour contents of bag or bowl (including liquid) into a large roasting pan.
8. Turn chicken pieces skin side up.
9. 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.
10. Serve hot.

apple cider, maple syrup, vegetable oil, soy sauce, anise, cinnamon, garlic, hot red pepper, pork spareribs, chicken

Taken from cooking.nytimes.com/recipes/8689 (may not work)