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To get South American style beef ribs have the butcher cut through the bone and produce strips of ribs. So you’ll have a long strip of: meat, then a piece of bone, then meat, then bone, and so on and so forth. There’s no marinade except olive oil, a few spices, and salt and pepper—this is because you're meant to serve your meat with Chimmichurri sauce.
Ingredients
1/2 cup coarsely ground black pepper InstructionsPreheat a charcoal or gas grill to 300 degrees F. For the rub, in a small bowl, combine the pepper, brown sugar, paprika, garlic powder, and salt and mix well. Rub the ribs with the spice mixture and transfer them to a covered roasting pan or Dutch oven. Pour beer around the beef (not over it), cover the pan, and cook over direct heat on the barbecue for 3 hours. Remove the ribs from the pan and cut into individual portions. Transfer the ribs back to the grill, close the grill cover, and cook for 5 minutes longer, or until they are crusty and tender. Serve with chimichurri sauce.
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