Peel and quarter the carrot and 1 onion. Boil both with approx. 2 tsp salt, peppercorns and a good 3 l water in a large roasting pan. Wash spare ribs and simmer covered in it for about 1 1/2 hours.
For the BBQ sauce, peel 3 onions and grate finely. Mix with ketchup, brown sugar and about 1/2 teaspoon salt. Season to taste with Tabasco. Stir in the oil.
Lift out the spareribs. Wash the poultry and simmer covered in the boiling meat stock for about 15 minutes.
Spread spare ribs thickly from both sides with BBQ sauce. Drain the chicken parts and also spread with the BBQ sauce. Let the meat cool down for about 1 hour. Then cover and leave to cool for 4-5 hours.
Wash the tomatoes. Cut the corncobs into pieces. Place spare ribs and chicken pieces in portions on grill trays. Grill for 25-30 minutes while turning until crispy. Grill the corn and tomatoes for 10-15 minutes.
Cut the ribs into pieces. Dress everything.