Keith&Co.
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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.
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.