Argentine Grilled Beef Ribs | Argentine Grill | Ballistic BBQ

beef ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken thighs are leaner and pork ribs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: apple cider vinegar

Grape juice provides sweetness without alcohol, and vinegar adds acidity.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika is lower in calories and cayenne is often cheaper.

Introduce the recipe and equipment, mentioning the Sunterra Pro Argentine grill.

Show the beef ribs, noting they are cut crossways and about three inches wide.

Season the ribs with coarse ground kosher salt and black pepper, leaving the membrane on the back.

Prepare the red chimichurri sauce by roasting 12 cloves of garlic in the oven at 350°F until brown and soft.

Blend the roasted garlic with extra virgin olive oil, red wine vinegar, shallot, cilantro, smoked paprika, New Mexico chili powder, ground cumin, red chili flakes, and coarse ground kosher salt until smooth.

Preheat the grill using red oak for coals, ensuring a good bed of coals is ready for cooking.

Baste the ribs with red chimichurri sauce, placing them sauce side down on the grill.

Monitor the cook, turning the ribs every 15-20 minutes and basting with chimichurri sauce each time.

After about 30 minutes, flip the ribs for even cooking, rotating them to ensure all sides are cooked evenly.

Continue cooking for approximately three hours, checking for tenderness rather than temperature.

Once the ribs are tender with little resistance, remove them from the grill and prepare for serving.

Show the finished ribs, noting they are juicy and grilled low and slow without a smoke ring.

Cooking Techniques

Equipment Needed

Spice Level: