John Myers
Contents
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Ingredients
Spare ribs:
- 1,2 kg 2 Spare Ribs Barbecue
- 1 tbsp Sunflower oil
- 1 arc Parchment paper
- Coarse sea salt from the mill
Zucchini:
- 2 piece Medium zucchini
- 1 decorative peeler
- Marinade from the spare ribs
- 1 tbsp Olive oil
- Coarse sea salt from the mill
Corn:
- 4 piece Corn cob
- 3 tbsp Sunflower oil
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 20 piece Toothpick
Serve:
- Various barbecue sauces
- Bagutte
Instructions
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.
Zucchini:
- 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:
- Serve the spare ribs with zucchini and corn. Various barbecue sauces and baguettes are enough.
