Well yes, I brought the ribs back in my suitcase after freezing them in the tiny refrigerator freezer in the hotel. My husband did give me a strange look but I remembered a woman who refused to eat any of the meat raised in Niger and would return with two suitcases full of steaks, roasts, chicken, etc. each time she went home for vacation. Wrong move on her part because West African meat is leaner, antibiotic free and certainly not GM. Each to his/her own.
I brought two slabs back because this cut is not available in France and I wanted to cook them for July 4th. A little jet-lagged, I simply rubbed in some Emeril’s essence and brushed with olive oil before grilling off flame, then painted with a little barbecue sauce, which is optional. Succulent, juicy and tender!
While cleaning out my over 600 e-mails, I saw a post by David Lebovitz on hummus http://www.davidlebovitz.com/2012/07/the-hummus-factory-israel-strauss/. While the article about a hummus factory was interesting, I was struck by his leading photo of roasted eggplant and decided to make my own version. The sloppy, can’t be bothered way I made the vinaigrette isn’t worth repeating here, but I will. Coarsely chop a large garlic clove and a shallot, toss into blender, add 3 tbsp olive oil, a pinch of salt, 1/2 tsp cumin and 1 tbsp lemon juice, then blend until it looks right. It was good but you might want to consider adding the oil to everything else in a stream.
Barbecued Beef Ribs
2 slabs of beef ribs
Homemade barbecue sauce (optional)
Season the ribs on both sides with Emeril’s essence and generously brush with olive oil. Refrigerate for at least 2 hours, overnight is better.
Grill the ribs off flame, top down for 1 1/2 hours. If using the barbecue sauce, brush with the sauce and cook for an additional 10-15 minutes per side.
Roasted Eggplant with Cumin Vinaigrette
Dried or fresh thyme leaves
Cumin Vinaigrette – See above
Halve the eggplants vertically and score in a diamond pattern. Sprinkle with salt and allow to rest for about 30-40 minutes, then gently squeeze to eliminate the accumulated water. Dry with a paper towel, then sprinkle with thyme leaves and roast, cut side down, for 30 minutes in a 400 F oven. Serve with the parsley and vinaigrette.