Marinated pork ribs and grilled eggplant


  • 2 pork ribs
  • 4 eggplants
  • 2 tablespoon(s) of coarse salt
  • a few sprigs of thyme

  • 2 tablespoon(s) of olive oil

For the marinade

  • 2 garlic cloves, peeled and chopped
  • 4 tablespoon(s) maple syrup
  • 3 tablespoon(s) whole-grain mustard
  • 4 tablespoon(s) of olive oil
  • 2 tablespoon(s) of cider vinegar
  • 2 tablespoon(s) Worcestershire sauce


  1. In a salad bowl, mix the marinade ingredients.

  2. Coat the ribs with marinade using a brush then place them in a dish and cover. Leave to rest for 3 hours in the refrigerator.

  3. Prepare the eggplants: peel them and cut them in half. Sprinkle them with coarse salt and let them drain for 30 minutes. Then rinse them carefully and dry them. Score the flesh using a sharp knife. Arrange them in a dish, brush them with olive oil and sprinkle them with chopped thyme.

  4. Prepare the barbecue or plancha to cook the pork ribs for 30 minutes, turning them regularly and brushing them with marinade each time.

  5. Fifteen minutes before the end of cooking, place the eggplants on the grill and cook them, turning them halfway through cooking.

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