🍽️ Marinated Grilled Spareribs with Potatoes and Vegetables

Name: Marinated Grilled Spareribs with Potatoes and Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 2 pork spare ribs; 125 ml oil; 1 tsp mustard; 1 tbsp soy sauce; Tabasco; salt; pepper (from the mill); 2 tbsp ketchup; 2 garlic cloves; 1 garlic clove (pressed through a press, or more); 10 tbsp brown sugar; 1 tsp salt; black pepper (from the mill); 10 tbsp ketchup; 1 tbsp vinegar; Tabasco; 2 tsp chili peppers (chopped, red); 400 g corn (from the jar); 200 g frozen peas; 2 red bell peppers; 3 tbsp butter; salt; pepper (from the mill); 800 g red sweet potatoes

825 kcal · 30 min · 4 servings

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Ingredients

2 pork spare ribs
125 ml oil
1 tsp mustard
1 tbsp soy sauce
Tabasco
salt
pepper (from the mill)
2 tbsp ketchup
2 garlic cloves
1 garlic clove (pressed through a press, or more)
10 tbsp brown sugar
1 tsp salt
black pepper (from the mill)
10 tbsp ketchup
1 tbsp vinegar
Tabasco
2 tsp chili peppers (chopped, red)
400 g corn (from the jar)
200 g frozen peas
2 red bell peppers
3 tbsp butter
salt
pepper (from the mill)
800 g red sweet potatoes

Instructions

1. Separate the pork ribs into small portions of three to four ribs each.
2. Rinse the meat under cold water and pat it dry with a kitchen towel.
3. Press the garlic through a garlic press.
4. Mix the garlic with the remaining marinade ingredients to create a sauce.
5. Place the ribs in the marinade and let them marinate for two hours.
6. Grill the ribs for eight to ten minutes per side.
7. Brush the ribs repeatedly with the marinade while grilling.
8. Mix all the sauce ingredients in a small pot with a thick bottom.
9. Simmer the sauce over low heat for fifteen minutes.
10. Stir the sauce several times while cooking.
11. Wash the potatoes thoroughly under running water.
12. Cook the potatoes in salted water for about twenty-five minutes until tender.
13. Wash the bell pepper and remove the stem and the inside.
14. Halve the bell pepper and remove the white inner membranes.
15. Cut the bell pepper into small cubes.
16. Heat the butter in a large pot.
17. Sauté the pepper cubes in the butter for three minutes.
18. Pour one cup of liquid over the pepper cubes.
19. Add the corn and the thawed peas.
20. Simmer the vegetables for five minutes.
21. Season the vegetables with salt and pepper to taste.
22. Plate the grilled Spareribs.
23. Serve the ribs together with the potatoes, the vegetables, and the sauce.

Nutrition per serving

kcal: 825
Protein: 38 g · Fett/Fat: 48 g · Carbs: 62 g