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GAUCHO RIBS
The word “gauchos” refers to South American cattlemen, the inspiration for these beef back ribs. Serve these slightly spicy barbecued ribs with our Chimichurri Sauce.
Yield: Serves 4.
July 02, 2019
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
- 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.
- 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.
- Grill ribs, turning occasionally, until ribs are tender, about 40 - 45 minutes. Serve with Chimichurri Sauce.
Nutritional analysis per serving:
852 calories, 62.2 g fat, 69.1 g protein, 2.2 g carbohydrate, 0.1 g fibre, 248 mg sodium
*Ingredient not included in nutritional analysis.
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
- Place all ingredients in a food processor or blender; process until smooth.