Savory Chimichurri Ribs for a Flavorful Feast
The exquisite dish of Savory Chimichurri Ribs brings together rich, succulent flavors that are perfect for any occasion.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Aluminum Foil
- Grill
Ingredients
Ribs
- 2-3 pounds beef ribs preferably baby back or spare ribs
Chimichurri Sauce
- 1 cup fresh parsley, chopped use flat-leaf parsley for best flavor
- 0.5 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes adjust for spice preference
- 1 cup extra virgin olive oil high-quality oil recommended
- 0.25 cup red wine vinegar
- 1 tablespoon sea salt adjust to taste
- 1 teaspoon black pepper, freshly ground
Instructions
- Preheat your oven to 300°F (150°C) if baking the ribs.
- Rinse the ribs under cold water and pat them dry with paper towels.
- Season the ribs generously with salt and black pepper, rubbing it into the meat.
- Combine parsley, cilantro, garlic, red pepper flakes, olive oil, and red wine vinegar in a mixing bowl.
- Set aside half of the chimichurri sauce for serving later, and use the other half to marinate the ribs.
- Coat the ribs with the chimichurri marinade and let them marinate for at least 30 minutes.
- Place the marinated ribs on a baking sheet lined with aluminum foil and cover loosely with foil.
- Bake the ribs for approximately 2.5 to 3 hours, checking periodically for tenderness.
- Alternatively, grill the ribs over medium heat for about 2 to 3 hours, basting with leftover chimichurri.
- Once cooked, let the ribs rest for 10-15 minutes before slicing.
- Slice between the bones and drizzle with reserved chimichurri sauce before serving.
Notes
Leftover ribs can be stored in an airtight container in the refrigerator for up to three days.