John Myers
Contents
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Ingredients
Spare ribs
- 2 kg Pork ribs
- 2 tbsp Juniper berries
- 3 Bay leaves
- 2 tbsp Sea salt
Barbecue marinade:
- 12 tbsp Tomato ketchup
- 8 tbsp Barbecue sauce
- 4 tbsp Olive oil
- 1 tbsp Honey
- 4 tbsp Mustard
- 2 tbsp White balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 Garlic cloves
- 1 tsp Sea salt
- 0,5 tsp Pepper
- 0,5 tsp Cayenne pepper
Asia marinade:
- 6 tbsp Tomato ketchup
- 6 tbsp Soy sauce
- 4 tbsp Honey
- 3 tbsp Worcestershire sauce
- 250 ml Pineapple juice
- 2 slice Pineapple
- 2 Garlic cloves
- 20 g Ginger
- 2 Lemongrass stick
- 1 tsp Cayenne pepper
- Pepper
Corn on the cob
- 4 Corn on the cob
- 100 g Salt butter
Instructions
Spare ribs
- Portion the ribs into 15 to 20 cm pieces. Pre-cook the spare ribs in the water with coarsely ground bay leaves, juniper berries and sea salt for 10 minutes.
Barbecue marinade:
- Mix together the barbecue marinade made from tomato ketchup, barbecue sauce, vinegar, mustard, olive oil, Worcester sauce, honey, cayenne pepper, salt and pepper and two pressed garlic cloves.
Asian marinade
- Mix the Asian marinade of fresh, pureed pineapple, finely chopped lemongrass stalk, finely diced ginger and two pressed garlic cloves with tomato ketchup, soy sauce, honey, Worcestershire sauce, pineapple juice, salt and pepper just as smoothly.
- Remove the ribs from the water and pat dry carefully. Put the marinade and meat in a large freezer bag and tie a knot. Marinate for 1 to 12 hours in a cool place!
- Turn on the grill and sizzle the ribs on both sides.
- The corn on the cob are briefly pre-cooked and brushed with liquid salt butter. They are grilled on an indirect fire next to the spare ribs and then served with it.
Nutrition
Serving: 100gCalories: 171kcalCarbohydrates: 9.3gProtein: 10.4gFat: 10.2g
