BBQ Beef Asado Ribs with Chimichurri

by Peter Kuruvita 

Our Spicy BBQ Marinade takes tender, smoky beef ribs to the next level! Also find our recipe for a tangy, herb-packed chimichurri sauce to garnish!

 

Ingredients

• 800g grass fed beef ribs (Asado)
• 15g Spicy BBQ marinade from The One & Only Spice Stack
• Chimichurri, to serve (recipe below)
• Black garlic cloves, to serve (optional)

 

Method

1. Remove the meat from the fridge 30 minutes before using, allowing to come to room temperature.

2. Generously sprinkle Spicy BBQ marinade over both sides of steak, gently rubbing to stick. Spray with olive oil and leave to marinate for 1 hour.

3. Heat a barbecue grill over a high heat or have ready hot coals, making sure the coals are spread out to ensure even cooking under the grill. Place the ribs across the grill and cover with the barbecue lid. Cook the for 6 minutes, then remove the lid, turn the meat over, cover with lid and cook for another 6 minutes. Repeat the turning step twice more, covering each time, until a total cooking of 24 minutes for rare-medium (see photos). Transfer the meat to a plate and rest meat for at least 10 minutes.

4. Cut the meat in between the bones into portions. Arrange the meat on a serving platter.  Serve with chimichurri or cloves of black garlic, to spread over the meat.

 

Chimichurri Recipe

makes about 1 cup

• 1 golden shallot, roughly chopped
• 3 cups loosely packed handful flat-leaf parsley leaves (about ½ bunch), tough stems removed
• 1 cup loosely packed coriander leaves (about 1/3 bunch)
• 2 sprigs lemon thyme leaves, stems discarded
• 2 tablespoons Mock Red Hill apple cider vinegar, or Crittidens white wine vinegar
• ½ teaspoon sea salt
• ½ cup extra virgin olive oil

To make the chimichurri. Place the shallot in a food processor and blend until finely chopped. Then add the parsley, coriander, thyme leaves, vinegar and salt and blend adding the oil while the motor is running until a coarse paste forms.  Set aside. Serve!