Maple Glazed Ribs and Wings - ref. 42

average rating = 3.67 / 5 from 3 members

Anyone who has been to the United States on holiday must have had these as an appetiser. They are very moreish and very messy to eat! Children particularly like them, and you could use the same glaze with chicken drumsticks.

Ingredients for

servings

8 Chicken wings

675 g Pork spare ribs

55 ml Soy sauce

140 ml Maple syrup

55 ml Cider vinegar

85 ml Apple juice

50 g Sugar (muscovado)

1 tbsp Mustard (sweet and mild)

1 tsp Chillies (red, crushed)

Salt and pepper to season

Method

	Place the ribs and wings into a large bowl. Add all the remaining ingredients and mix thoroughly to combine and coat the meat well. (12 min)
	Cover and chill for at least 12 hours to achieve the best flavour. (720 min)
	ABOUT 90 MINUTES BEFORE COOKING remove the ribs and wings from the marinade and allow them to come up to room temperature. Heat the oven to 150C/300F/Gas3. After the 90 minutes is up place them in a roasting tin and cook for an hour. (150 min)
	Meanwhile strain the marinade into a large saucepan and cook over a gentle heat, simmering constantly until it reduces to a thick syrupy consistency. (0 min)
	When ready to barbecue place the ribs and meat over a moderate heat, brushing frequently with the marinade, until well cooked. Tip! This is best done with the lid closed and should take about 20 minutes. (20 min)
	Serve straight away, topped with any remaining glaze. Tip! Finger bowls would go down well as they are VERY sticky! (2 min)

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