Argentinean Style Ribs Food

ASADO DE TIRA (ARGENTINEAN FLANKED CUT RIBS)

Steps:

• Season lightly with sea salt; let rest about 20 minutes before grilling.
• Prepare grill for indirect cooking.
• Grill, over indirect heat, until tender, about 10-15 minutes (120 degrees F).

ARGENTINEAN-STYLE RIBS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Coat the ribs heavily with salt. This brings out the fat.
• Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Steps:

• For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
• For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
• Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
• Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

RECIPE: THE NATIONAL DISH OF ARGENTINA - ASADO

Steps:

• Before you start, soak the chorizos in bowl until you are ready to cook them. This is to prevent dryness after cooking.
• Make a fire using charcoal, wood and paper. This would probably take you around an hour.
• Once you have the fire ready, distribute the embers so you have a high heat and a low heat area. Sprinkle some salt on top of the embers to prevent the ashes from rising too much.
• Keep to the side a small additional fire going from where you can take embers to put in the main fire when needed.
• If you're making chinchulines you need to wash and clean them very well. They take a long time to cook, around 1 or 1,5 hours. Make sure they are on a low heat and far from the meat to prevent the chinchulines from giving the meat their flavor.
• a. Small intestine: after cleaning and taking the fat out, make a braid or just roll it in a circle and put it on the grill. Turn it after 30 minutes and add salt.
• b. Kidneys: Peeled off the membrane they come in, take out the renal pelvis and after washing, leave overnight in water with vinegar, red wine or milk (3:1). When cooking on the grill put first the side that has the opening of the renal pelvis so it would finish draining. Turn around once the kidney has a more rigid texture to the touch (around 30-40 minutes). Don't forget to add salt.
• c. Chorizos: just take them out of the water and put them on the grill.
• d. Black pudding: since this is already cooked, add it last to the grill, 30 min after after the rest.
• Sprinkle coarse salt and lemon juice on both side of the meat.
• Put the meat on the grill, fat side down and let it cook for at least 40 min - one hour, turning the meat every 15 or 20 minutes.
• Place the ribs on the grill. They are ready in 15 - 20 minutes.
• When the meat is ready, cut it in portions and put them in a large plate so everyone can choose what they want.

COSTILLAS DE RES (BEEF SHORT RIBS)

Steps:

• Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
• Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
• Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
• Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
• Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.