Spare Ribs with Zucchini and Corn

5 from 3 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 6 people


Spare ribs:

  • 1,2 kg 2 Spare Ribs Barbecue
  • 1 tbsp Sunflower oil
  • 1 arc Parchment paper
  • Coarse sea salt from the mill


  • 2 piece Medium zucchini
  • 1 decorative peeler
  • Marinade from the spare ribs
  • 1 tbsp Olive oil
  • Coarse sea salt from the mill


  • 4 piece Corn cob
  • 3 tbsp Sunflower oil
  • 1 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 20 piece Toothpick


  • Various barbecue sauces
  • Bagutte


Spare ribs:

  • Live the Sparerips on a baking tray lined with baking paper, brush with sunflower oil (1 tbsp) and bake / cook in a preheated oven at 200 ° C for approx. 40 - 45. Take out and cut into individual ribs.


  • Wash the zucchini, peel with the decorative peeler and cut into slices (approx. 0.5 - 1 cm thick). Season the spare ribs in the marinade, spread on a baking sheet lined with baking paper, brush with olive oil (1 tbsp) and bake / bake in the preheated oven at 175 C for about 20 minutes. Take out and season with coarse sea salt from the mill.
  • Slowly fry the corn on all sides in a pan with sunflower oil (3 tbsp) and butter (1 tbsp), remove, cut into pieces (3 - 4 cm wide), each put on a plate with a toothpick.


  • Serve the spare ribs with zucchini and corn. Various barbecue sauces and baguettes are enough.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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