BBQ baby spare ribs, garlic mash, baby carrots and corn bread

Ingredients for 5 servings:

• 2 ½ kg spare ribs, small (baby ribs)
• 470 ml ketchup
• 2 tsp mustard
• 3 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 tbsp red wine vinegar
• 2 tbsp brown sugar
• 3 tbsp whiskey
• 2 tsp chili powder
• Salt and pepper, black
• 2 tbsp pineapple juice
• 1 tsp cayenne pepper
• e.g. liquid smoke or hickory salt
• 15 potatoes, floury, about 2 – 3 per portion, depending on size
• 1 bulb(s) garlic, fresh, squeezed or finely chopped
• 100 g butter
• 200 ml milk, warm
• salt and pepper
• Chives, chopped
• n. B. carrot(s) (baby carrots)
• some butter
• 115 g butter
• 3 tbsp honey
• 130 g corn flour
• 70 g wheat flour
• 2 eggs
• 235 ml buttermilk
• 200 g cheese, grated
• ½ tsp baking soda
• 2 tsp baking powder
• ½ can corn kernels, drained
• e.g. Jalapeño(s), amount depending on desired spiciness, finely chopped
• 2 spring onions, finely chopped
• Fat for the mold

Instructions

Working time approx. 4 hours; Rest time approx. 12 hours; Cooking/baking time approx. 6 hours; Total time approx. 22 hours

from the show “The Perfect Dinner” on VOX from 27.05.2020

For the barbecue sauce: Place all ingredients in a pot, bring to a boil, and reduce. Season with salt and pepper and refrigerate. Best prepared the day before. For the BBQ Baby Spare Ribs: Brush the ribs with the barbecue sauce and wrap them tightly in aluminum foil. Cook at 100°C with top/bottom heat for about 4-5 hours. Unwrap the ribs and continue cooking at a low temperature, but this time brush them with barbecue sauce every 10 minutes. Shortly before serving, grill for 3-5 minutes at 160°C, but be careful, as the ribs can burn easily. For the Garlic Mash: Boil and mash the potatoes. Melt the butter and garlic in a pan. Heat the milk. Add both to the potatoes. Season to taste with salt, pepper, and chopped chives. For the Baby Carrots: Do not overcook the carrots, then fry them briefly in a little butter in a pan. For the corn bread: Melt the butter and let it cool. In a bowl, combine the cornmeal, wheat flour, baking soda, baking powder, and salt. In a second bowl, whisk the eggs and butter. Add the buttermilk and honey. Slowly mix the contents of the second bowl with the contents of the first bowl until creamy. Stir in the cheese, corn, leeks, and jalapeños. Pour into a greased pan and let rest for 20 minutes. Then bake for 30-40 minutes at 175°C (350°F) with fan. Michelle prepared this recipe as a main course on the show “The Perfect Dinner” – Day 3 at Lake Constance – on Wednesday, May 27, 2020.