- 12 pork spare ribs
- 12 chicken thighs, with skin and bones
- 250ml apple juice, as sharp as possible
- 4 tablespoons maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 star anise
- 1 cinnamon stick, halved
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 200°C.
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.