Apply the rub liberally so that all areas of the ribs are covered. Season the ribs liberally with salt BEFORE applying the rub. Grab the top corner and peel back at a 45-degree angle.) Or ask your butcher to do it for you. (The easiest way to peel it off is with a paper towel. Remove the “skin” from the underside of the rib racks. The following recipe for Baby Back Ribs is from Brannon Fetzer of Q Craft catering in Sonoma:Ĭombine all ingredients in a bowl. Louis-style ribs, marinated grilled chicken, kale slaw, and cowboy beans at his home in Sonoma, on Tuesday, May 10, 2016. Serve warm or at room temperature.īrannon Fetzer of Q Craft serves up St. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Arrange the eggplant slices on six salad plates. Toss salad greens with half the vinaigrette in a medium bowl. Puree oil, vinegar, tomato, garlic, paprika and the remaining ¼ teaspoon salt in a blender until well combined. Grill the eggplant, flipping halfway through, until soft and caramelized on both sides, 9 to 11 minutes total. Let stand for about 5 minutes.īlot the eggplant slices with paper towels and lightly coat both sides with olive oil spray. Lay them on a baking sheet and sprinkle lightly with ½ teaspoons salt.
Slice the eggplants into rounds ? to ½-inch thick. 2 ounces Manchego cheese, cut into thin curls with a vegetable peelerĬut stripes in each eggplant's peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals.
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