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.

Ingredients

  • 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
  • 6chicken thighs with skin and bone
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        1486 calories; 112 grams fat; 31 grams saturated fat; 0 grams trans fat; 46 grams monounsaturated fat; 21 grams polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 17 grams sugars; 89 grams protein; 496 milligrams cholesterol; 888 milligrams sodium

    Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. In a pitcher or mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes.
  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. Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents of bag or bowl (including liquid) into a large roasting pan. Turn chicken pieces skin side up.
  4. 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. Serve hot.

Dining and Cooking