Bolivian Spiced Pork Ribs with Chimichurri Sauce

Ingredients

• 2 lbs (900g) pork ribs 2 lbs (900g) pork ribs
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Chimichurri Sauce: Chimichurri Sauce:
• 1 cup fresh parsley leaves, finely chopped 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped 1/2 cup fresh cilantro leaves, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup olive oil 1/4 cup olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the ground cumin, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
3. 3.
   Rub the spice mixture all over the pork ribs, ensuring they are evenly coated.
4. 4.
   Drizzle the olive oil over the ribs and massage it into the meat.
5. 5.
   Place the ribs on the preheated grill and cook for about 20-25 minutes, turning occasionally, until they are cooked through and nicely charred.
6. 6.
   While the ribs are grilling, prepare the chimichurri sauce. In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, and pepper. Mix well to combine.
7. 7.
   Once the ribs are cooked, remove them from the grill and let them rest for a few minutes.
8. 8.
   Serve the Bolivian Spiced Pork Ribs with a generous drizzle of chimichurri sauce on top.

Treat your ingredients with care...

• Pork Ribs — For the best results, choose meaty pork ribs with a good amount of fat marbling. This will ensure juicy and flavorful ribs after grilling.
• Chimichurri Sauce — Use fresh herbs for the chimichurri sauce to achieve the vibrant flavors. Adjust the amount of garlic and vinegar according to your taste preferences.

Tips & Tricks

• For extra tenderness, you can marinate the pork ribs overnight in the spice mixture before grilling.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the spice rub.
• Serve the ribs with a side of traditional Bolivian cornbread or roasted potatoes for a complete meal.
• If you don't have a grill, you can also cook the ribs in the oven at 375°F (190°C) for approximately 45 minutes.
• Leftover ribs can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Bolivian Spiced Pork Ribs hot off the grill, garnished with fresh parsley or cilantro. Drizzle extra chimichurri sauce on top for an added burst of flavor. Accompany the ribs with a side of roasted potatoes and a crisp green salad for a satisfying meal.

Presentation advice

Arrange the grilled pork ribs on a platter, placing them in a neat stack or fanned out for an appealing presentation. Drizzle the vibrant green chimichurri sauce over the ribs, allowing it to cascade down the sides. Garnish with a sprig of fresh parsley or cilantro for an extra touch of color.