GAUCHO RIBS

Ingredients

• 1 cup dry red wine
• 1/4 cup Worcestershire sauce
• 2 tsp oregano, crumbled
• 2 tsp red pepper flakes
• 3 cloves garlic, crushed
• 1/2 cup canola oil
• 4 lb (2 kg) beef back ribs
• Chimichurri Sauce*

Directions

1. To prepare marinade, whisk together wine, Worcestershire sauce, oregano, red pepper flakes and garlic until combined. Gradually whisk in oil until blended. Pour marinade into an extra-large heavy zip-lock plastic bag. Add ribs and gently squeeze bag to coat ribs with marinade. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for 24 hours.
2. Preheat natural gas barbecue on low heat for 10 - 15 minutes. Remove ribs from refrigerator and let stand for 20 - 30 minutes. Remove from marinade; discard marinade.
3. Grill ribs, turning occasionally, until ribs are tender, about 40 - 45 minutes. Serve with Chimichurri Sauce.

Ingredients

• 1/2 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp chopped fresh oregano
• 2 tbsp chopped fresh cilantro
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1 clove garlic, crushed

Yield: Makes about 1/2 cup.

Directions

1. Place all ingredients in a food processor or blender; process until smooth.