Spare Ribs and Chicken Bake & Zucchini Parmesan Crisps

One of my favorite blogs to read is the Living The Gourmet. Gosh I wish she lived on my street. I found tonight's recipe on her blog the other day and had to try it. Quite delicious was the review from Chris. I let the meat sit in the marinade for a day and a half. It was so easy to prepare.

Here is the recipe with my changes, yeah I did not use garlic!

Ingredients -

6 pork spare ribs

4 chicken legs and thighs

1/2 cup apple juice

2 tbs. maple syrup

1 tbs. soy sauce

1 tbs. olive oil

1/4 tsp. cloves

1/4 tsp. ground cinnamon

 

Method -

Combine all of the above in in a zip-lock freezer bag and mix well.

Place in the refrigerator for at least one to two hours or up to over night.

Preheat Oven 400 degrees. Put all the ingredients in 2 baking pans lined with foil.  Place in oven and bake for approximate 90 minutes.

Remove from oven and let sit for a minute.

For side dishes I made my favorite roasted potatoes and I tried something new, Zucchini Parmesan Crisps. Again I found the recipe online, I think it was facebook. I copied it into the text edit and of course did not note who posted it. Sorry! They were nice. Definitely will make these again.

Ingredients -
1/2 lb. zucchini (about 1 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste



Method -
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, Parmesan, salt and pepper.
Place rounds in Parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)