Caribbean ribs with BBQ sauce and zucchini rösti

Ingredients for 2 servings:

• 2 spareribs (baby ribs with approx. 7 bones each)
• 100 g natural yogurt
• 16 g papaya pulp, pureed, frozen
• 1 tsp, leveled salt
• 1 tsp, leveled Cajun seasoning
• 1 ½ liters of frying oil
• 1 liter of water
• 20 g chicken stock powder
• 2 m.-large corn cobs
• 200 g zucchini, slim
• e.g. salt and pepper
• 4 leaves of Lollo Bianco
• 20 g corn flour
• 70 g wheat flour
• 60 g shrimp flour, reddish
• 1 egg(s), size S
• n. B. water
• 6 tbsp BBQ sauce, hot, slightly sweet
• 1 tbsp soy sauce, salty
• 2 tbsp tomato ketchup
• 50 g herb butter

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 15 minutes

The yogurt-marinated and grilled ribs are served with corn and fried zucchini. A recipe from the Bahamas.

Thaw the baby ribs, then cut them into 3-4-bone pieces. Mix the remaining ingredients together until smooth and then cover and marinate the ribs in the marinade in the refrigerator overnight. Mix thoroughly at least 3 times. The next day, brush the ribs of marinade off, clean with kitchen paper, and set aside. Remove the leaves and strings from the corn cobs, rinse, trim about 2 cm off each end, and cut in half crosswise. Wash the zucchini, trim the bottom end, and cut into 1 cm thick slices. Lightly season with salt and pepper. Wash the lettuce leaves and line one side of the serving bowls with them. Mix all the ingredients for the batter into a dough that’s easy to knead. Roll out to about 2 mm thick, wrap the zucchini slices in it, and seal tightly with a little water. Heat the frying oil to 210 degrees Celsius and fry the ribs in 2 batches for no more than 30 seconds until light brown (caution: danger of splashing!). Bring the water to a boil, dissolve the chicken stock in it, and simmer the ribs, covered, for 40 minutes. Simmer the corn on the cobs in plenty of lightly salted water for 30 minutes, then set aside in the hot water. Mix all the ingredients for the sauce until smooth and set aside. Divide the herb butter between 2 small bowls. Heat the frying oil to 180 degrees Celsius and fry the zucchini in 2 batches until light yellow. Drain well and arrange on the lettuce leaves. Remove the cooked ribs from the stock, place them in serving bowls, and brush with the BBQ sauce. Place toothpicks on the well-drained corn on the cobs and add them to the dish. Serve with the herb butter and enjoy.