Give yourself enough time to marinate this the day before and you will be richly rewarded!
12 pork spareribs
12 chicken thighs, skin and bone still on
1 cup apple juice, as sharp as possible
1/4 cup maple syrup
2 tbs. vegetable oil
2 tbs. soy sauce
2 star anise
1 cinnamon stick
6 unpeeled garlic cloves
Put the ribs and chicken in a large freezer bag or into a large dish. Add all the ingredients, squelching or tossing together very well. Leave to marinate in the fridge overnight.
Heat the oven to 400°F. Pour the contents of the bag or dish into 1 or 2 large roasting tins with the chicken skin-side up. Roast for about 1 1/4 hours by which time everything should be sticky and a glossed chestnut brown color.
Serves 6-8
Cooking with Nigella 