How to make it

  • 1. FOR THE CHIMICHURRI SAUCE: Combine all of the ingredients and let stand at room temperature until the flavors meld, about 30 minutes, before serving. (The sauce can be refrigerated in an airtight container for up to 2 days.)
  • 2. FOR THE SHORT RIBS: Light a large chimney starter filled with charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Build a hot fire by spreading the coals evenly over about two-thirds of the grill bottom (confining the coals to a smaller space makes for a hotter fire). Set the cooking grate in place, cover the grill with the lid, and let the grate heat up, about 5 minutes. The grill is ready when the coals are hot; you can hold your hand 5 inches above the cooking grate for just 2 seconds. Scrape the cooking grate clean with a grill brush.
  • 3. Pat the ribs dry with paper towels and season with salt and pepper. Lay half of the ribs directly over the hot coals. Grill, uncovered, until deeply browned, 2 to 2 1/2 minutes per side. Transfer the ribs to a serving platter and cover with foil. Repeat with the second batch of ribs. Drizzle the sauce over the meat and serve immediately.

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