Trim and clean the racks of ribs, then marinade with a mix of bbq sauce, chopped garlic, cracked black pepper & red wine. Let the racks soak in the flavors for at least half an hour or more in the fridge before oven grilling.
In the produce section of the supermart, we found giant Portabello mushrooms; the perfect match to go along with our grilled ribs. Just remove the stump in the middle, dice it up and mix with herbs and butter (or extra virgin olive oil for a healthier version). Stuff this mix back onto the massive Portabello and top off with your favorite cheeses. Oven grill together with the ribs.
To dress up the dinner plate, we served up half a rack of ribs topped with asparagus in olive oil and a couple button mushrooms that were all grilled along with the rest of the meal.
Enjoy . . .
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