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.