Maple Ribs & Chicken
We love a little bit of sunshine here in Ireland but unfortunately it doesn’t come around very often but when it does we whack out the Barbie, light her up and throw on a few ribs and chicken.
Here is one of our favourite recipes.
Maple Ribs and Chicken
- 15 pork spare ribs
- 15 chicken thighs and wings on the bone
- 250 ml apple juice (sharp) Cider can also be used
- 5 tbsp maple syrup
- 2 tbsp oil – vegetable, olive or rapeseed can be used here
- 2 tbsp soy sauce
- 1 cinnamon stick (halved)
- 8 cloves garlic (unpeeled)
Basting with Cider
Did you know that Apple Cider is one of our secret weapons in barbecuing and we are not just talking about it being a perfect tipple!!
Not only is Cider ideal for marinating but its also a wonderful basting mop to ensure your meats don’t get dried out. We all know that cider and pork are best friends, so it makes complete sense to marry them together while grilling.
No barbecue is complete without ribs. Its essential that your ribs sweet, spicy, juicy and tender —just the sort of ribs you get when you coat baby backs with a homemade rub, baste them with apple cider and serve them with a sweet and tangy barbecue sauce. We suggest you marinate your ribs for at least 3 hours before cooking.
Wonderful Cider Marinade
- 3 cups of Apple Cider
- 2 Sprigs of Thyme
- 3 tbsp Olive Oil
- 1 Lemon – juiced with some zest
- 2 tbsp mustard – we like Dijon here.
- Salt & pepper