Barbecued beef ribs with a tangy parsley and lemon juice sauce is an Argentine classic.
- 2.5kg beef spare ribs
- 250ml (1 cup) white wine
- 60ml (1/4 cup) Worcestershire sauce
- 250ml (1 cup) olive oil
- 4 garlic cloves, finely chopped
- 2 teaspoons dried chilli flakes
- 1 teaspoon dried oregano
- 1 cup (firmly packed) fresh continental parsley leaves
- 125ml (1/2 cup) olive oil
- 80ml (1/3 cup) fresh lemon juice
- 1/4 cup (firmly packed) coriander sprigs
- 2 garlic cloves, coarsely chopped
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Place the beef in a glass or ceramic bowl. Combine the wine, Worcestershire sauce, oil, garlic, chilli and oregano in a jug. Pour over the beef. Cover and place in the fridge overnight to marinate.
- To make the chimichurri, place the parsley, oil, lemon juice, coriander, garlic, chilli, oregano and salt in the bowl of a food processor and process until combined. Transfer to a small bowl.
- Preheat a barbecue flat plate on high. Drain beef from the marinade. Cook for 4 minutes each side. Reduce heat to low. Cook, turning occasionally, for 20 minutes or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Serve with the chimichurri.