Argentinian-style Barbecue Ribs

Ingredients

While American barbecue ribs are typically smoky and sweet, Argentinian-style barbecue ribs are known for their bold and savory flavors. The marinade for Argentinian ribs often includes ingredients like garlic, paprika, cumin, and oregano, which give the meat a distinct and robust taste. Additionally, instead of using a barbecue sauce, Argentinian ribs are typically served with chimichurri, a tangy and herbaceous sauce that perfectly complements the smoky flavors of the grilled meat. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/4 cup olive oil 1/4 cup olive oil
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 9g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the minced garlic, paprika, cumin, oregano, salt, black pepper, and olive oil to make the marinade.
2. 2.
   Place the racks of pork ribs in a large dish and rub the marinade all over the meat, ensuring it is evenly coated. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the ribs from the marinade and let any excess marinade drip off.
5. 5.
   Place the ribs on the grill and cook for about 30-40 minutes per side, or until the meat is tender and cooked through, basting occasionally with any remaining marinade.
6. 6.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes.
7. 7.
   Slice the ribs into individual portions and serve with chimichurri sauce on the side.

Treat your ingredients with care...

• Pork Ribs — For tender and juicy ribs, marinate them overnight to allow the flavors to penetrate the meat. Additionally, make sure to remove the thin membrane on the bone side of the ribs before marinating to ensure optimal tenderness.

Tips & Tricks

• To add a smoky flavor to the ribs, you can use wood chips or chunks on the grill. Soak them in water for 30 minutes before placing them on the coals or in a smoker box.
• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
• If you prefer beef ribs, you can easily substitute pork ribs with beef ribs in this recipe.
• Serve the ribs with traditional Argentinian sides like grilled vegetables, roasted potatoes, or a fresh green salad.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated on the grill or in the oven.

Serving advice

Serve the Argentinian-style Barbecue Ribs hot off the grill, sliced into individual portions. Drizzle the ribs with chimichurri sauce and serve with your choice of traditional Argentinian sides. Garnish with fresh herbs for an extra touch of freshness.

Presentation advice

Arrange the sliced ribs on a platter, allowing the rich color of the meat to shine through. Drizzle the chimichurri sauce over the ribs and garnish with sprigs of fresh herbs, such as parsley or cilantro, for a vibrant and appetizing presentation.