Argentine-style Ribs with Chimichurri Sauce

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs offer similar flavor at a lower cost, while chicken thighs are leaner.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a fruity flavor, while white vinegar is often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some herbal notes of bay leaves.

Prepare the baby back ribs by removing the silver skin.

Season the ribs generously with kosher salt and black pepper on both sides and edges.

Let the seasoned ribs sit while the grill heats up.

Place the ribs on the rotisserie bar of the Weber kettle grill.

Cook the ribs on the rotisserie over the pit for about 2.5 hours until they reach 185 degrees and the meat pulls back from the bone.

For the chimichurri sauce, chop half a cup of Italian parsley and add it to a food processor.

Add two tablespoons of chopped basil, two tablespoons of oregano, half a cup of chopped white onion, two tablespoons of minced garlic, and two tablespoons of chopped red bell pepper to the food processor.

Zest one lime to get about a tablespoon of zest, then squeeze out a quarter cup of lime juice.

Add half a cup of extra virgin olive oil, one and a half tablespoons of red wine vinegar, a tablespoon of kosher salt, and a teaspoon of black pepper to the food processor.

Pulse the food processor a few times to combine the ingredients without making a paste.

Taste the chimichurri sauce and adjust seasoning if necessary, then refrigerate for two hours to let the flavors meld.

After cooking, remove the ribs from the grill and let them rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary