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Boneless Ribs

bitslammer
bitslammer Posts: 818
edited November -1 in EggHead Forum
Did the 3nd batch of boneless ribs from Costco.

Marinated in Italial Dreeeing and Mustard then rubbed.
4870707058_d451380b19_z_d.jpg


Here they are 3 hours later. Also grilled an Eggplant for some Baba Ganoush
4870709560_fcfd036450_z_d.jpg
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Comments

  • Unknown
    Unknown
    How did the Baba Ganoush turn out? I tried making it once but I had to much stuff on the go and pulled the eggplant before it was done. Also was also lacking in tahini so I bailed on it.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    A boneless rib? Can that be? Sounds like a jumbo shrimp or an original copy or maybe an exact estimate or Microsoft Works or something like that. :huh: :huh: :huh: :cheer:

    They look very good Chris, how were they?

    Blair

     
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  • bitslammer
    bitslammer Posts: 818
    Gator Bait wrote:
     
    A boneless rib? Can that be? Sounds like a jumbo shrimp or an original copy or maybe an exact estimate or Microsoft Works or something like that. :huh: :huh: :huh: :cheer:

    They look very good Chris, how were they?

    Blair

     

    LOL the "Official" Costco tag says: Pork Shoulder Country Style Ribs Boneless ???? That covers a lot of gounrd so I guess I also cooked a boneless shoulder. They are one of my favorite cuts of pork. All the flavor of ribs but can be done easily under 2 hrs.
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  • thechief96
    thechief96 Posts: 1,908
    Those look really good. I have my eggplants coming in now. Do u have the recipe for the Baba Ganoush?
    Dave San Jose, CA The Duke of Loney
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  • bitslammer
    bitslammer Posts: 818
    thechief96 wrote:
    Those look really good. I have my eggplants coming in now. Do u have the recipe for the Baba Ganoush?

    Nothing exact for the recipe. I just do it by texture. I start by piercing the eggplant and sticking cloves of garlic just under the skin. I then grill it direct raised grid at around 300*F until tender. Had to do this one indirect with the ribs and it was fine.

    When the eggplant is done let it cool a bit and remove the skin. Put the eggplant in a food processor (or blender) and add 1-2 tablespoons of Tahini (ground sesame seeds), 1-2 tablespoons of olive oil, a dash of lemon juice, salt & pepper and puree that. You can adjust the consistency by adding olive oil to loosen or more tahini to thicken. I go for a thick "cottage cheese" like consistency.

    TO serve I drizzle a little a little more olive oil on top and a little paprika. Goes great with pita bread chips or my favorite garlic bagel slices.

    4871962478_53c87ccb70_z_d.jpg
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