📝 About This Recipe
Experience the soul of the Southern Cone with these tender, bone-in pork ribs, marinated in a vibrant blend of citrus and garlic before meeting the intense heat of the grill. This recipe honors the traditional Asado technique, where the meat is cooked slowly to achieve a perfect caramelization while remaining incredibly succulent. Finished with a punchy, homemade chimichurri, these ribs are a masterclass in balancing smoke, fat, and acidity.
🥗 Ingredients
The Pork
- 4 pounds Pork Spare Ribs (St. Louis style or baby back, silver skin removed)
- 2 tablespoons Coarse Sea Salt (Sal parrillera is preferred)
The Mojo Marinado
- 8 pieces Garlic cloves (finely minced or mashed into a paste)
- 1/2 cup Bitter Orange Juice (or equal parts orange and lime juice)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Dried Oregano (preferably Mexican or South American variety)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Black Pepper (freshly cracked)
Authentic Chimichurri Finish
- 1 bunch Fresh Flat-Leaf Parsley (very finely chopped)
- 1/4 cup Red Wine Vinegar (high quality)
- 1 teaspoon Red Chili Flakes (known as ají molido)
- 3 cloves Garlic (minced)
- 1/2 cup Extra Virgin Olive Oil
👨🍳 Instructions
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1
Prepare the ribs by removing the thin, papery membrane (silver skin) from the back of the bones using a butter knife and a paper towel for grip. This ensures the marinade penetrates and the ribs are tender.
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2
In a medium bowl, whisk together the garlic paste, bitter orange juice, olive oil, dried oregano, cumin, and black pepper to create the 'Mojo' marinade.
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3
Place the ribs in a large baking dish or heavy-duty Ziploc bag. Pour the marinade over the meat, ensuring every inch is coated. Refrigerate for at least 4 hours, though overnight is ideal for the best flavor profile.
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4
Remove the ribs from the refrigerator 45 minutes before cooking to bring them to room temperature, which ensures even cooking.
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5
Prepare your grill for two-zone cooking (indirect heat). If using charcoal, pile the coals to one side. If using gas, turn on only half the burners. Aim for a steady temperature of 300°F (150°C).
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6
Season the ribs generously with the coarse sea salt just before they hit the grill. Salt helps create the 'costra' or crust characteristic of an authentic asado.
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7
Place the ribs on the cool side of the grill (indirect heat), bone-side down. Close the lid and roast for approximately 90 minutes. You are looking for the meat to start pulling back from the tips of the bones.
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8
While the ribs roast, prepare the chimichurri by mixing the parsley, vinegar, garlic, chili flakes, and olive oil in a jar. Let it sit at room temperature to infuse.
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9
Check the ribs; once they reach an internal temperature of 185°F (85°C), they are ready for the final sear.
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10
Move the ribs directly over the hot coals or high-heat burners. Sear for 3-5 minutes per side until the fat is bubbling and the edges are beautifully charred and crispy.
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11
Remove the ribs from the grill and transfer them to a wooden cutting board. Tent loosely with foil and let them rest for 10-15 minutes to allow the juices to redistribute.
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12
Slice the ribs between the bones and arrange them on a warm platter. Drizzle a small amount of chimichurri over the top and serve the rest in a bowl on the side.
💡 Chef's Tips
Always use 'Sal Parrillera' (coarse salt) as fine table salt will make the meat too salty; coarse salt creates a savory crust. Don't rush the process—the indirect heat phase is what makes the meat 'fall-off-the-bone' tender. If you can't find bitter oranges, a mix of 2 parts orange juice, 1 part lime juice, and 1 part lemon juice is a perfect substitute. Ensure your grill grates are clean and lightly oiled before searing to prevent the delicate caramelized marinade from sticking. Make the chimichurri at least 2 hours in advance; the flavors need time to marry and mellow the raw garlic bite.
🍽️ Serving Suggestions
Serve with a side of 'Papas a la Provenzal' (crispy potatoes with garlic and parsley) for a classic pairing. A fresh Ensalada Mixta (lettuce, tomato, and onion) provides the perfect acidic crunch to cut through the rich pork fat. Pair with a bold Argentinian Malbec or a crisp, cold Latin lager with a lime wedge. Grilled corn on the cob (elote) rubbed with lime and a touch of chili powder makes an excellent vegetable accompaniment. Provide warm crusty bread to soak up the leftover chimichurri and meat juices from the plate.