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Grilled Spareribs with Chimmichurri
Ingredients
For 4-6 persons
2-3 strands spare ribs
3 teaspoons ground garlic powder
1 liter water
6 tablespoons white wine vinegar
6 teaspoons ground black pepper
6 teaspoons coarse sea salt
sprigs of curly parsley
For the chimichurri:
30 grams flat parsley
6 sprigs of fresh oregano
4 cloves garlic
Pinch of Cayenne pepper
sea salt
50 ml white wine vinegar or another flavor vinegar of your choice
1 dl extra virgin olive oil
1 shallot
1 tbsp lemon juice
Preparation
1: To make the chimmichurri, use a food processor or a hand blender.
2: Put all the ingredients for the chimmichurri in the food processor except the olive oil. Cutter all the ingredients, and let it stand in the machine for 5 minutes. Then turn the machine back on and finally add the olive oil. Store the chimmichurri in a sealed pot at room temperature so that the flavors can continue well. Place in the refrigerator after use.
3: Set up your barbecue for direct heating at a temperature of approx. 180 degrees.
4: Make a marinade from the rest of the ingredients, bring it to a boil and let the spare ribs cook gently for 45 minutes.
5: Let the spare ribs cool in the marinade, pat the spare ribs dry and grill them with the bone side down for about 15 minutes.
6: Baste the spare ribs regularly with the remaining marinade using the parsley.
7: Turn the spare ribs over and roast the meat side for about 10 minutes until brown. Brush the spare ribs to your own taste with a delicious BBQ sauce.
8: Serve the ribs with the chimmichurri.