John Myers
Contents
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Ingredients
For the corn:
- 2 Onions
- 2 Cloves of garlic, if you like
- 1 tbsp Cooking oil
- 150 ml Dark beer
- 2 tbsp Ketchup
- 1 tbsp Tomato paste
- 1 tsp Liquid honey
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Paprika powder, noble sweet
- Salt pepper
- 2 Red chili peppers
- 1 tsp Black peppercorns
- 2 Bay leaves
- 4 Sweet corn
- 250 ml Milk
- 1 L Water
- 1 tbsp Sugar
- 100 g Liquid butter
Instructions
- Wash the ribs, dab and bring to the boil in a saucepan covered with water. Halve 1 onion and 1 clove of garlic and add. Likewise, 1 teaspoon black peppercorns, 1 cleaned and pitted chilli pepper cut into pieces, add 2 bay leaves and let simmer for about 30 minutes.
- In the meantime, bring the water with milk and sugar to a boil for the corn. Halve the corn on the cob and simmer in the water-milk mixture for about 20 minutes.
- Melt the butter.
- Finely dice the remaining onion and garlic clove, halve the remaining chilli pepper, remove the core and also finely dice. Sauté the onion and garlic in the hot oil until translucent, add the chilli pepper and pour the beer over it, reduce a little. Mix with ketchup, tomato paste, honey, mustard and Worcester beans. Season with paprika powder, salt and pepper.
- Pat the spare ribs dry and place them on the hot grill. Brush with the beer sauce and grill for 15-20 minutes while turning. Brush with marinade again and again. Cut the spare ribs into pieces and serve. The remaining marinade can be served as a sauce.
- Place the corn on the cob on the edge and brush with melted butter again and again, grill for about 10 minutes and serve with the spare ribs.
- Tomato, pepper or leaf salads taste great with them.
- Tip 8: I rubbed some garlic on farmhouse bread and spread it thinly with butter on the grill.
Nutrition
Serving: 100gCalories: 37kcalCarbohydrates: 3.4gProtein: 0.7gFat: 2.2g
