Marinated, Grilled Argentinian style Beef Ribs
Different from American style beef ribs. Equally, if not more delicious!
Ingredients
- 2 Lbs. Argentinian style Beef Ribs This portion was 4 ribs.
- Salt, liberal amount for coating ribs, both sides.
For the Marinade
- 1/3 cup Olive Oil
- 1/2 cup Red wine, any good quality rich red works well. I used OZV Zin.
- 1/4 cup Smoked Balsamic Vinegar Any good quality balsamic would be fine.
- 2 Tbsp. Ketchup
- 1/2 tsp. Smoked Paprika
- 2 Tbsp. Honey
- 1/2 tsp. Cajun BBQ Salt
- 1 tsp. Liquid Smoke I use Wright's brand Hickory smoke, but Mesquite would be nice, too.
- 1 Apple, sliced, but not peeled
- 3 Garlic cloves, peeled and smashed
Instructions
To Make the Marinade
- Add all ingredients to a saucepan. Heat until bubbling. Turn down the heat and simmer for about 15 minutes until the consistency becomes syrup-like, but not too thick. If it gets too thick, thin it with a little more red wine and/or olive oil.
- Cool until completely chilled. Place the well salted ribs into a zip lock bag and pour in the marinade. Refrigerate in the marinade for 6 hours or up to overnight. Every hour or so rub the ribs in the bag of marinade to ensure all sides are coated completely. You are also massaging the goodness into the meat.
To Grill the Ribs
- Bring the ribs to room temp. Pull them out of the marinade, but do not scrape off the juices. Just set them on a plate ready to move to the grill. Remove the apples and garlic, but do not through them out.
- Get your grill piping hot. The thermostat on my grill no longer works, but you will know when it is ready.
- Oil the grill with Pam or other cooking spray and lay ribs on the grill. Cook for about 3 minutes per side to sear and create some good grill marks. Liberally brush with the marinade as they cook.
- Turn down the heat, marinate a final time, and cook another 8 to 10 minutes total (4 to 5 minutes per side).
- Remove from the heat. Let rest and serve.
- About 5 minutes before taking the ribs off, lay some of the apple slices from the marinade onto the grill and cook lightly until you have some nice grill marks. Garnish the ribs with the grilled apples.
To Make the Chimichurri
- Add 1 cup fresh parsley, 2 cloves peeled garlic, 1/2 half onion, 1 Tbsp. wine vinegar, 2 Tbsp. freshly squeezed lime juice, 4 Tbsp. olive oil, 1 Tbsp. fresh thyme, 1/2 tsp. dried oregano, 1/4 tsp. each of Ancho and New Mexican Chili powder. Salt/white pepper to taste. Blend vigorously until completely combined and you have a smooth paste.
Notes
These Argentinian style ribs are delicious! This is such a fun recipe. Easy to make, as once the ribs are in the marinade, you just wait. I love Chimichurri's and the ingredients vary greatly regionally. I made this one with what I had in the house. It keeps well and is excellent on chicken, eggs in the morning, just about anything!