Nigella's Maple Chicken and Ribs for I Heart Cooking Club Recipe
I have made this Nigella Lawson recipe many times in the past so I wasn't planning on posting it but....cleaning up my recent photos I saw I'd snapped this meal from last week. I thought, what the heck.
A disposable pan helps inmmensely with clean up as the maple caramelizes on the pan. It's great on the meats but the pan is a bugger to clean.
I know, it's not green/environmentally friendly but in this case I had to say - sorry environment! Normally I am the Poster Girl for recycling.
Side salad with the last of the tomatoes from our garden. We were very sorry to see those go. Lots of Parmesan cheese and crushed croutons.
Easy meal, I can recommend it for the carnivores or those who occasionally insert a meat meal in their menus. Coming up I have a vegetarian meal to share as I particpated with Food 'n Flix this month, the food inspiration was all veggie.
Ok, to the prep and ingredients. Easy as it gets tossing this one together. Everything marinates in a bag overnight for two nights.
If you can get baby back ribs those are amazing. This recipe works with St Louis style ribs…any rib cut but we find the baby back are super good.
Ingredients
- 1 cup apple cider or juice
- ¼ cup maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 cinnamon stick
- 6 unpeeled garlic cloves
- ½ teaspoon hot red pepper flakes (optional)
- 8 pork spareribs
- 6 chicken thighs with skin and bone
After the marinating time, toss all ingredients into a roasting pan at 400 F for an hour to an hour and half.
Serve on a platter. That’s it!
Sharing with I Heart Cooking Club