How to Make Delicious Argentine Style Ribs with A Chimichurri Sauce

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a similar tang with added health benefits.

beef ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Pork ribs are leaner, and chicken thighs are more affordable.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is cost-effective.

Remove the silver skin from the baby back ribs.

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

Let the ribs sit while the Weber kettle heats up.

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

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

While the ribs are cooking, prepare the chimichurri sauce.

Chop half a cup of Italian parsley and add it to a food processor.

Add 2 tablespoons of oregano, half a cup of chopped white onion, and 2 tablespoons of red bell pepper to the processor.

Squeeze in a quarter cup of fresh lime juice and add half a cup of extra virgin olive oil.

Add 1.5 tablespoons of red wine vinegar, 1.5 teaspoons of kosher salt, and 1 teaspoon of black pepper.

Pulse the mixture in the food processor until combined but not pureed.

Taste the chimichurri sauce and adjust seasoning if necessary.

Refrigerate the chimichurri sauce for 2 hours to let the flavors meld.

Once the ribs are done, remove them from the grill and let them rest before slicing.

Serve the ribs with a generous drizzle of chimichurri sauce.

Cooking Techniques

Equipment Needed

Spice Level: