Guy Fieri’s Argentinean-Style Ribs with Homemade Chimichurri | Food Network

Guy uses freshly ground pepper and a rotisserie to help create a bark-like crust on his Argentinean-Style Ribs!
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Argentinean-Style Ribs with Homemade Chimichurri
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 2 hr 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

Homemade Chimichurri:

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

Argentinean-Style Ribs:

2 1/2 pounds baby back pork ribs
6 tablespoons kosher salt
6 tablespoons freshly cracked black pepper

Directions

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.

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Guy Fieri’s Argentinean-Style Ribs with Homemade Chimichurri | Food Network

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