American barbecue

For 4 people
  • 2 Corn on the cob (approx. 200 g each)
  • Salt
  • 4 Potatoes (approx. 125 g each)
  • 8 Spare ribs (approx. 50 g each)
  • 1 EL Honey
  • 2 EL Ketchup
  • Pepper
  • 8 Lamb chops (approx. 75 g each)
  • 8-10 red cherry tomatoes
  • colored pepper, chopped parsley, coarse salt
45 minutes
Wash the corn on the cob and cook in boiling salted water for about 20 minutes. Take out, drain and cut into approx. 3 pieces each. Grill all around for 8-10 minutes. Wash the potatoes and pre-cook them in salted water for about 10 minutes.
Let cook on the grill for another 10-12 minutes. Rinse spare ribs with cold water and pat dry. Grill on both sides for 5-6 minutes. In the meantime, mix the honey and ketchup together and season with salt and pepper.
Brush the spare ribs on both sides with the honey ketchup marinade 2 minutes before the end of the grill time. Wash the lamb stalk cutlets, pat dry and season with salt and pepper. Grill on both sides for 5-6 minutes.
Wash tomatoes, rub dry, cut crosswise and grill for 2-3 minutes. Sprinkle with colored pepper and parsley as desired. Break open the potatoes and sprinkle with coarse salt if necessary. Add herb butter to the lamb stalk chops as desired.
1 person approx.:
  • 670 kcal
  • 2810 kJ
  • 30 g protein
  • 44 g fat
  • 34 g carbohydrates


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