Maple Chicken ‘n’ Ribs

By Nigella Lawson

Maple Chicken ‘n’ Ribs
Michael Kraus for The New York Times
Total Time
1 hour 25 minutes, plus up to 2 days' marinating
Rating
4(161)
Notes
Read community notes

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.)

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Ingredients

Yield:4 to 6 servings
  • 1cup apple cider or juice, as sharp as possible
  • ¼cup maple syrup
  • 2tablespoons vegetable oil
  • 2tablespoons soy sauce
  • 2star anise
  • 1cinnamon stick
  • 6unpeeled garlic cloves
  • ½teaspoon hot red pepper flakes (optional)
  • 8pork spareribs, separated
  • 6chicken thighs with skin and bone
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

931 calories; 71 grams fat; 20 grams saturated fat; 1 gram trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 55 grams protein; 570 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Roast until chicken is opaque throughout and ribs are tender, about 1¼ 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.

  5. Step 5

    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.

Ratings

4 out of 5
161 user ratings
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Private Notes

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Cooking Notes

Mike

roasting ribs for me is never a guaranteed outcome. these are no exception. oven baked ribs are always an easy recipe but this one results in a dry and not so tasty rib.

i prefer to slow cook (150C for several hours) mine with a liquid and completely covered up until the end when they get a crispy toast.

Patrice

Following the discussion about oven temp and time, I decided to split the difference, and it worked out well. I cooked the ribs and chicken for 1 hour 15 minutes at 300. Then I turned the ribs over, leaving chicken skin up. At this point there was a lot of liquid in the pan. I turned the oven up to 400 and cooked for another 45 minutes. Liquid was concentrated and meat browned. Very tasty.

Edgar

I was thinking the same as I read the recipe. One and one quarter of an hour sounds too fast for pork ribs. They just don't cook at the same rate as chicken. Other wise the flavors sound interesting.

Bob Morgen

So why do brined turkey and buttermilk chicken work so well? Salt, if not the herb flavouring, penetrates nicely over time. And it carries water into the meat through osmosis. Some prefer the texture from a dry brine but either way the salt gets inside the meat. Ironically, I think I learned how to brine from Cooks Illustrated!

LOLOKG

I agree with other commentators: the temperatures are off, but I have no solutions - I had to babysit it. I can’t recommend making the recipe. The flavors are nice, but the ribs were, in the end, dry, and the chicken just meh. All that was left in the pan was the fat. Also, I’m envious of anyone with a roasting pan large enough to not crowd this quantity of food - and I only did 4 thighs.

thesingalongsong

Baked at 350 for 1 hr first as per suggested by reviews, then turned oven up to 400 but by 15 min mark things were getting very burnt.. I feel that the 400 for 1.25 hr temperature must be off. Meat were dry and flavor was bland. I was disappointed at the results because the flavors seemed so interesting.

Carla

Did anyone baste the chicken during the roasting process? Also, I'm wondering if a tablespoon of apple cider vinegar would spark up the marinade/roasting liquid.

Phil

Not bad recipe, changed up a weekday dinner some. I marinated for 2 days, cooked in cast iron at 325 for an hour and 20 minutes. It was moist, well brown and chicken was crispy. Ribs were perfect falling off bone.

Lisa

This recipe infuses the house with delicious sweet bbq. If you really want extra sauce, I'd double the sauce recipe.

Mike

This sounded like a meat eater's dream; all it needs is some beef tucked in somewhere. But lacking that, I tried it, but cooked the ribs alone at 275 for about 45 minutes, then added the chicken. For the weird person in my household who will not eat dark chicken, I threw in a chicken breast filet towards the end. She claimed it delicious, then gobbled up several ribs as well.

tac

Thanks for the tip. I already bought chicken breast for this week, and ribs were on sale, so i'll just wait to add the breasts. I agree, some brisket or something sounds like it would be good in it.

Joyce

We baked for 1 hour at 350 degrees, then upped to 400 for 30 minutes. Delicious, perfectly done!

Chicken cook time

I cooked this as recommended and the chicken burnt . Maybe I’ll try cooking less next time. Flavor is still good!

drew b

I do not have a roasting pan, alternative solution?

Stacy

Everything came out beautifully tender after 80 minutes in the oven. But this comes out quite sweet. Served with a side salad to cut though he sweetness and fat. This was fine, but if I didn’t have apple cider, not sure I’d go out and buy it just to make this.

Patrice

Following the discussion about oven temp and time, I decided to split the difference, and it worked out well. I cooked the ribs and chicken for 1 hour 15 minutes at 300. Then I turned the ribs over, leaving chicken skin up. At this point there was a lot of liquid in the pan. I turned the oven up to 400 and cooked for another 45 minutes. Liquid was concentrated and meat browned. Very tasty.

Edelson-eubanks

Contrary to the statement in the introductory paragraph, Cooks Illustrated proved that most marinades applied pre-cooking does little to enhance the flavor of the meat. https://www.cooksillustrated.com/how_tos/5562-marinating-myths

chris nc

Thanks so much for the info, it explains some of the results I have had in the past.

Bob Morgen

So why do brined turkey and buttermilk chicken work so well? Salt, if not the herb flavouring, penetrates nicely over time. And it carries water into the meat through osmosis. Some prefer the texture from a dry brine but either way the salt gets inside the meat. Ironically, I think I learned how to brine from Cooks Illustrated!

Mike

roasting ribs for me is never a guaranteed outcome. these are no exception. oven baked ribs are always an easy recipe but this one results in a dry and not so tasty rib.

i prefer to slow cook (150C for several hours) mine with a liquid and completely covered up until the end when they get a crispy toast.

Sarah Schneider

I'm with you. Long and slow. Especially chicken. But I'm going to try this one. I'll check back in when I have some results.

Edgar

I was thinking the same as I read the recipe. One and one quarter of an hour sounds too fast for pork ribs. They just don't cook at the same rate as chicken. Other wise the flavors sound interesting.

Andi

You can slow cook them in the oven like you would smoking them if that is your issue at 225 F and also keep a pan of water on the bottom of the oven but spray water in the oven every so often they will not be dry and cook most of the time uncovered then at the end wrap in foil and finish cooking until 200 they will be really moist and fall off the bones

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