When we grill beef ribs in North America, we typically use cuts that require a long, slow roast and lots of basting for tender and flavorful reults. In Argentina, ribs are cut differently - crosswise across the bone - so that each piece has larger, thin portions of rib meat interspersed with smaller pieces of bone. When the rib meat is butchered this way, there is less connective tissue and the meat can cook quickly on a very hot grill without becoming tough. This cut is often called "flaken-style" in US supermarkets, and is popular for Korean bbq ribs, which are seasoned with a salty-sweet marinade.
In Argentina, these "flaken-style" ribs are treated more simply with only a generous seasoning of salt before they go on the grill (ideally with some hardwood smoke for flavor). The ribs cook in 10-12 minutes, perfect for when you don't have hours to tend the grill. They are excellent when paired with garlicky chimichurri sauce.
Ribs are one of the first items served from the grill in a traditional asado, or grilled feast - enjoyed before other cuts of meat that require more time to cook. But these ribs make a great main course too, served with grilled plantain and coconut rice for example.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 4 as main course.
- 1 1/2 - 2 pounds flaken-style ribs
- 1-2 tablespoons kosher salt
- Chimichurri sauce, for serving
- Place the ribs on a plate or platter, and sprinkle both sides generously with the kosher salt. Let ribs sit at room temperature while the grill is heat.
- Heat the grill to medium-high (using charcoal with some wood chips for best flavor). Grill ribs for 4-6 minutes on each side, to desired doneness. Cut into a rib to test for doneness (use the handy gaucho knife tucked into your belt for true authenticit).
- Serve right off the grill with chimichurri sauce on the side.