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


  1. 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.
  2. 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.
  3. 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.