Nom Nom: Memorial Day BBQ, Guanabee Style

Boom! We’re pleased to announce the return of our weekly “Nom Nom” recipe feature. Or “El Nom Nom” we guess, if you’re feeling particularly spicy. In honor of Memorial Day weekend, we decided to search out a recipe that would allow you to get outdoors, fire up the BBQ, singer your eyebrows while your friends and family laugh and end up ordering delicious Popeye’s chicken instead. Anyway. Argentine BBQ ribs with mothereffing chimichurri. You in?

Ingredients

For the ribs:
4 beef shorts ribs
Salt & Pepper
4 Tbsp olive oil

For the chimichurri:
1 bunch parsley, chopped
8 garlic cloves, minced
250 ml olive oil
60 ml white wine vinegar
40 ml water
1 tsp salt
1 Tbsp oregano
1/2 tsp chili flakes
1/2 tsp ground black pepper

Directions

1. Prepare a charcoal BBQ about 30-45 minutes before you intend to begin cooking. For a gas BBQ, make sure it’s turned on to its highest setting about 20 minutes before you start cooking.

2. For the chimichurri, blend parsley, garlic, oil, vinegar, salt, oregano, chili, black pepper, and water until it resembles a fine paste.

3. Season the ribs with salt and pepper on both sides and brush with olive oil.

4. Place the meat on the BBQ, cooking for 7-10 minutes on each side.

5. Plate the ribs, adding chimichurri and any desired side dishes. Like MORE MEAT.

How To Make BBQ Argentinean Ribs With Chimichuri [Scribd]