Maple Chicken'n'ribs

Ingredients

• 12 pork spare ribs
• 12 chicken thighs, with skin and bones
• 1 cup apple juice, as sharp as possible
• 4 tablespoons/1/4 cup maple syrup
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 star anise
• 1 cinnamon stick, halved
• 6 unpeeled garlic cloves

Directions

Put the ribs and chicken pieces in a couple of large freezer bags or into a dish.

Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish.

Leave to marinade in the refrigerator overnight or up to 2 days.

Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F.

Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown.