Smoked Chimichurri Spareribs
I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Prep Time10 minutes mins
Cook Time4 hours hrs
Marinating Time1 day d
Course: Main Course
Cuisine: Argentinian
Keyword: Argentinian, electric smoker, Latin American, main course, Pork
Author: Alex Gorgos
food processor
Electric Smoker
- 4 lb spare ribs
- chimichurri sauce
Rib Marinade
- 6 garlic cloves
- 1 medium onion diced
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp oregano
- 1 tsp ground cumin
Blend all of the marinade ingredients together in a food processor.
Marinate the spareribs for 24 hours in a gallon sized storage bag.
Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
Let the ribs sit for 15 minutes before serving.