Argentinean Style Ribs Recipes

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Argentinean-Style Ribs with Homemade Chimichurri image

Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving - this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup chopped Italian parsley
2 tablespoons chopped basil
2 tablespoons chopped oregano
1/4 cup chopped white onion
2 tablespoons minced garlic
2 tablespoons diced red bell pepper
1 tablespoon lime zest
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Steps:

For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

ARGENTINEAN-STYLE RIBS

Argentinean-Style Ribs image

At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.

Provided by DRIBBS

Categories World Cuisine Recipes Latin American South American Argentinian

Time 20m

Yield 6

Number Of Ingredients 3

Ingredients

1 cup coarse salt, or as needed
6 pounds beef short ribs
6 limes, quartered

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Coat the ribs heavily with salt. This brings out the fat.
Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g

ASADO DE TIRA (ARGENTINEAN FLANKED CUT RIBS)

Asado De Tira (Argentinean Flanked Cut Ribs) image

An essential part of an Argentinian style asado or barbeque. Flanken ribs are beef short ribs but they are cut differently. I have only once found them in the regular grocery store cut like that. Normally, I have to go to a Latin market or and Asian market. Serve with my favorite recipe #381098.

Provided by threeovens

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

1 lb beef short rib, cut flanken style
sea salt

Steps:

Season lightly with sea salt; let rest about 20 minutes before grilling.
Prepare grill for indirect cooking.
Grill, over indirect heat, until tender, about 10-15 minutes (120 degrees F).

Nutrition Facts : Calories 440, Fat 41.1, SaturatedFat 17.9, Cholesterol 86.2, Sodium 55.6, Protein 16.3

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