Argentina, the second largest country in South America, is a place of amazing beauty, containing the Andes mountains, stunning glacial lakes and of course, Patagonia. However, it is also renowned for its amazing beef which is raised in the Pampas, the traditional grazing grounds of Argentina. As such, beef, and therefore BBQ, is a huge part of Argentinian culture. Many argue that no one does beef like the Argentinians… Give this Argentinian Asado Ribs Recipe a crack and you’ll agree!
Argentinian Asado Ribs Recipe: Chimichurri Rojo
The most important thing to remember when preparing this Asado Ribs Recipe is to make your Chimichurri Rojo (red Chimichurri) the day before you want to cook this meal up – the flavours need time to infuse properly. Fortunately, it’s very easy – just put 1/2 cup of red wine vinegar, 1/4 cup Extra Virgin Olive Oil, 1 tsp smoked, powdered chilli, 4 tsps minced garlic, 1 tsp freshly ground black pepper, 1 tsp ground cumin, 1/2 tsp sea salt, and 1 red capsicum, diced and seeded in a blender, whizz it up and put it in the fridge. Guard it with your life: my wife drinks it right from the bottle!
Trimming up the ribs…
Argentinian Asado Ribs Recipe: The Ribs
Have your butcher slice 3 kilos of beef ribs into Asado style slices, and four hours before you want to start cooking, begin by trimming the ribs, cutting off as much of the fat as possible. Especially if it’s the hard type of fat. Place the ribs in a non-reactive dish and season them liberally with Sea salt flakes and freshly ground black pepper. If there’s any sauce left, use half of it to marinade the ribs: coat them liberally, making sure all sides of the ribs are covered. Cover the tray and put it in the fridge. The vinegar in the sauce may brown the meat, but this will not affect the final product.
Beef always does well with salt and pepper…
Time for a bath…
Argentinian Asado Ribs Recipe: Marinated Eggplant
Next up is the eggplant. You need to chop off the end, slice the eggplant in half lengthwise, and then slice each quarter into thin slices, about 5mm (¼ inch). In another tray, lay out the eggplant slices in layers, making sure to salt both sides of the slices. The salt will draw out extra moisture, soften the eggplant, and remove the bitterness. Very handy! Cover the eggplant and put the tray in the fridge.
Slice it nice and thin…
After two hours, you need to wash the salt off the eggplant pieces and wash out the tray. Then prepare the marinade. Combine 1 cup red wine vinegar, 1/2 cup water, 1/2 cup Extra Virgin Olive Oil, 1 TBS dried parsley, 1 TBS dried oregano, 2 tsps minced garlic and 1 TBS sweet Hungarian paprika in a blender. Pour it over the eggplant. Cover them over again and put them in the fridge until it’s time to grill.
Argentinian Asado Ribs Recipe:
You should still have about two hours up your sleeve at this point, so this is a great time to prepare your tomatoes. Begin by preparing the tuna salad. Drain 2 180 gram tins of tuna in brine (12 ounces) with 1/2 a medium brown onion, finely chopped, 1/2 TBS Extra Virgin Olive Oil, 1/4 tsp sea salt, 1/4 tsp freshly ground black pepper, 1/2 TBS bottled lime juice, 2 TBS dried parsley and a 1/2 cup of whole-egg mayonnaise.
Then grab your tomatoes and slice off the broad end, exposing the pulp of the tomato. Use a metal spoon to remove the pulp and then mix it in with the tuna salad Spoon the salad into the tomato, filling them up and then put them in the fridge.
Tuna salad has never been this good!
Argentinian Asado Ribs Recipe: Time to Grill
When it’s time to cook, set your BBQ up for indirect and let them cook at 150C (300F) for 40 minutes. When you first put them on the grill, brush on some of the left over marinade. At the 40 minute mark, put the meat directly over the heat and begin grilling them directly, turning every 4 to 5 minutes and basting with the remaining marinade. They will need around 20 minutes. Don’t use all the marinade though as you can also use it as a sauce when serving.
Start them off indirect…
…and finish them off direct!
While this is happening, put your eggplant on your oiled hotplate and turn them frequently, cooking until they are very soft. You want a nice creamy texture, but not mush. You are looking for the eggplant to be very limp, but not falling apart.
Argentinian Asado Ribs Recipe: Plating Up
Once the ribs and eggplant are done, bring them inside and plate up. Here’s a hint: try to layer the eggplant on the plate as the thin slices will cool quite quickly but you create a pile, they’ll retain the heat for longer.
Who’s off to Argentina???
So, who’s booked their tickets to Argentina? You can guess what travel brochures I have stuck on the office wall now!?