Spareribs and scampi taste particularly good if they have been marinated beforehand:
Sparerib marinade: Mix olive oil (1) with the apricot jam and ketchup. Remove the skin from one clove of garlic, chop finely and add to the marinade form. Season with pepper, salt, curry, paprika powder and ginger. Marinate the spare ribs for several hours.
Crab Tails Marinade: To marinate the crab tails, skin a second clove of garlic, chop very finely and stir through with olive oil (2), season with salt and season with pepper. Rinse the king prawns, dry them, carefully slit the top and remove the intestines. Soak in the marinade for about 2 hours.
Rinse the potatoes thoroughly, brush, pat well and wrap in aluminum foil. Place the foil potatoes on the side edge in the embers and cook for about 30 to 35 minutes.
Rinse the corn on the cob, clean it and cook it for about 10 minutes – without salt! – then remove, drain well and brush with oil.
Remove marinated spare ribs and crab tails from marinade and drain.
Rinse and pat the bratwurst snails and brush with oil. Grill the corn on the cob, spareribs, and bratwurst snails for about 10 min and the crab tails for 2 to 3 min.
After grilling, season the corn on the cob with salt and season with pepper. Take the baked potatoes out of the fire, open the aluminum foil carefully and score the potatoes lengthwise on top.
Mix the country cream with
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