Article from: Unsealed 4X4
These South American style beef ribs are addictive!
Time: 45 minutes (plus marinating)
12-16 beef spare ribs (make sure to get the ones cut across the bone, not between the ribs)
Note: Work to half a kilogram per person when cooking for a crowd.
Chimichurri (will do up to 25 racks of ribs)
1 cup (about 70g) dried Italian
1 whole head/knob of garlic,
1 bunch continental parsley,
2 cups boiling water
2 cups olive oil
1 cup white vinegar
Salt and pepper
Salad for serving: Lettuce, onion, tomato, olive oil and vinegar.
METHOD Making the Chimichurri:
- Place the herbs, garlic and parsley in a bowl and pour over two cups of boiling water. Stir for five minutes to allow the herbs to steep.
- Add the olive oil and vinegar, stirring it well. Add salt and pepper to taste.
- Allow to cool, then pour into a jar or container and seal. Leave to set.
- It’s important that the oil covers the herbs at the top; add more oil if needed to cover.
- Stir very well before using and store any leftover in the fridge.
- Place the beef ribs in a large container, layering them by spooning over the Chimichurri, making sure they are well coated. Set aside for one hour.
- Heat your barbeque grill or plate and cook the ribs – start cooking bone side down until well browned, then continue with quarter turns so all sides cook evenly – basting with the marinade for 45-55 minutes or until cooked to your liking.
- Serve with a simple lettuce, tomato and onion salad with oil and vinegar dressing.