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Thread: Maple ribs and chicken

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    Elder Contributor Keith&Co.'s Avatar
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    Maple ribs and chicken

    Serves 6-8. If they're quick. And, you know, right there when it comes out.

    One rack of pork ribs, separated
    12 chicken thighs, with bones/skin
    8 ounces apple juice
    4 tablespoons maple syrup
    2 tablespoons vegetable oil
    2 tablespoons soy sauce
    1 stick of cinnamon, halved
    6 cloves of garlic, unpeeled

    1. Mix everything together. I split everything evenly between two gallon ziploc bags. Or use one dish if you have one that'll fit inthe fridge.

    2. Mix thoroughly. I handed one bag to each son and said, "They know where the treasue is buried. You know what to do."

    3. Stick in the fridge for one night, or up to two days.

    4. Pour into a roasting pan, ensuring the chicken is skin-side-up. Argue with the son who protests that he got his bag to talk by promising freedom if they cooperated. Sorry, but you just didn't have the authority to make that promise. And it's not like they believed you, anyway.

    5. 400° for75 minutes (1 1/4 hour). Done when everything is sticky and glossy.

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    Elder Contributor Underseer's Avatar
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    What do you mean by "separated ribs," and why do you do that?

    When you bake, is everything kind of jumbled together?

    I can already think of certain family members who might like this.

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    Elder Contributor Keith&Co.'s Avatar
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    Quote Originally Posted by Underseer View Post
    What do you mean by "separated ribs," and why do you do that?
    I mean, you don't try to fit an entire rack of ribs into the Ziploc.
    You split the ribs apart into individual servings before marinating, rather than after cooking.
    When you bake, is everything kind of jumbled together?
    Yes. Just upend the bags and bake.
    There may be no meaning to this world, but that does not mean that what I do is meaningless.
    -Mark Lawrence

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    Mrs Frizzle gmbteach's Avatar
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    Quote Originally Posted by Keith&Co. View Post
    Quote Originally Posted by Underseer View Post
    What do you mean by "separated ribs," and why do you do that?
    I mean, you don't try to fit an entire rack of ribs into the Ziploc.
    You split the ribs apart into individual servings before marinating, rather than after cooking.
    When you bake, is everything kind of jumbled together?
    Yes. Just upend the bags and bake.
    So chicken and pork in the same dish? Hmm. Apart from that, it sounds delish.

    Could you do this on a bbq? Not the fast sear it type, but low and slow like a charcoal burner? Bilby, I am thinking of your wood burning bbq for this recipe.

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    Elder Contributor Keith&Co.'s Avatar
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    Indirect heat, maybe. The fluid everything's floating in has to boil down to a coating... I put the roasting pan on a cookie sheet, just for somethingbto grab.

    If you want, you could replace the chicken with another rack of ribs, OR reverse the polarity and have a lots of chicken...

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