BBQ Short Ribs with Grilled Eggplant Salad
BBQ Short Ribs with Grilled Eggplant Salad. Short ribs but make them summery and do them bbq style on the grill. Then top them with a grilled eggplant, corn, tomato, and basil salad. All the colors and flavors of summer because July officially means all things summer !!
It’s officially the first week of July which means summer is now in full swing. And coming off a long holiday weekend definitely calls for some summery eats to lighten the mood. Because I was definitely a little depressed today after having such a fun weekend.
So in honor of July, one of my favorite months of the year, we are doing some grilling. These barbecue short ribs are grilled until they are fall off the bone, melt in your mouth delicious. Then we topped it with a salad that also was all about the grilling. Grilled eggplant, grilled corn, cherry tomatoes, and basil. Drizzled with a little olive oil, sprinkled with salt and pepper. All around so good, so summery, and so fun.
This summer dinner definitely has me feeling all the July vibes, and I honestly can’t believe we are already 5 days into this month. I also cannot believe 4th of July weekend is over. But stay tuned because there are plenty more summery dinners coming !!
Ingredients
3 - 4 pounds of boneless beef short ribs
4 teaspoons of barbecue rub or (1 teaspoon salt, 2 teaspoons pepper, 1 teaspoon chili powder)
1 cup barbecue sauce
1 cup beer
For the Grilled Eggplant Salad
1 large eggplant; cut into chunks
2 ears corn
1/3 cup olive oil; divided
10 ounces cherry tomatoes
2 tablespoons chopped fresh basil
salt and pepper
Directions
Sprinkle the short ribs on all sides with the rub and place them in a large baking dish. Cover with foil and cook in a 300 degree oven for about 2 hours. Remove from oven, drain the cooking oil, and discard. Mix the barbecue sauce and beer together and add the mixture to the baking dish. Cover and return to the oven for about 1 1/2 hours.
Heat the grill to high heat. Sear the short ribs 5 minutes per side. Remove from the grill and drizzle with barbecue sauce.
Drizzle the corn and eggplant with 3 tablespoons olive oil. Season with salt and pepper. Add the eggplant and corn to the grill and cook for 5 - 7 minutes, flipping halfway.
In a large bowl, add the grilled eggplant, corn, tomatoes, and basil. Drizzle with the remaining olive oil. Season with salt and pepper. Toss to combine
Serve short ribs topped with eggplant salad and garnished with additional fresh basil.
