Not So "Short" Ribs

Our most recent trip to the Meat Hook sent us home with nearly $70 worth of Korean style short ribs. There were 13 of them at approximately three feet long:

So we put round three to use a few nights ago by rubbing them with ras el hanout and then serving them, grilled, with a bunch of stuff we had on hand in the fridge: feta-stuffed peppers and a lovely fresh salad of cucumber, tomato, spicy mixed greens and parsley.

Oh! And I almost forgot about the adorable little fairytale eggplant from Lani's Farm (quite probably my favorite vendor at the Union Square farmers market on Mondays and the Dag Hamerskjoewlrjdklxfd one on Wednesdays) that we pan-roasted and snacked on while we prepped. Looook at how cuuute...