Argentinean-Style Ribs with Homemade Chimichurri

Name: Argentinean-Style Ribs with Homemade Chimichurri
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 to 6 servings
Cuisine: argentinean
Ingredients: 1/2 cup chopped Italian parsley; 2 tablespoons chopped basil; 2 tablespoons chopped oregano; 1/4 cup chopped white onion; 2 tablespoons minced garlic; 2 tablespoons diced red bell pepper; 1 tablespoon lime zest; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice; 2 tablespoons red wine vinegar; 1 1/2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 1/2 pounds baby back pork ribs; 6 tablespoons kosher salt; 6 tablespoons freshly cracked black pepper

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Level: Intermediate

Total: 2 hr 30 min
Active: 30 min

Yield: 4 to 6 servings

Argentinean preparation is simple but is all about the cooking technique. These ribs cook better on a rotisserie as they self-baste for maximum flavor and juiciness. If you're going to cook this recipe on a grill, add some charcoal or hardwood to add more flavor to the ribs. If you do not have a rotisserie set-up, you can simply cook these directly on the grill. Allow the chimichurri to rest at least 2 hours before serving – this will allow time for the flavors to marry together. The chimichurri is a delicious spread that adds a zest to any Argentinian style dish, and this makes a great topping for the slow roasted ribs. This can also be a great topping for grilled chicken breast, lamb or fish.