Brazilian style ribs, marinated and grilled up on my Argentine grill! This is part of Exmark's Backyard Life campaign [ Ссылка ].
00:00 Introduction (Click "Show More") Full recipe is below
00:42 How to make marinade (recipe)
01:45 How to trim pork spare ribs
05:40 Marinading the pork ribs
06:27 How to set up an Argentine grill, or Santa Maria grill for cooking pork spare ribs
09:49 One hour into the grilled rib cook
10:07 Honey glaze recipe for ribs
11:15 3 hours 45 mins into grilled rib cook, progress report
11:59 Glazing ribs on grill
13:48 Grilled ribs are done!
14:16 Taste test!
Recipe
Ingredients
3 racks St Louis trimmed pork spareribs
Marinade
7 cloves crushed garlic
1 medium white onion, chopped
½ cup apple cider vinegar
1 tablespoon fresh ginger
The juice of 3 limes
The zest of 1 lime
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon cumin
1 teaspoon black pepper
Prep. Blend together ingredients in food processor
Honey Glaze
1 cup honey
2 pinches dried coriander
2 pinches chili powder
2 pinches course kosher salt
Prep. Mix ingredients together in bowl
Instructions
1. Place trimmed ribs in a plastic zip-top bag with marinade and refrigerate 2-12 hours.
2. Remove ribs from bag and shake off excess marinade over sink
3. Place ribs on preheated grill, cooking over low, or indirect heat until tinder 5-6 hours.
4. Glaze both sides of ribs with honey glaze and continue cooking over low heat until glaze sets.
5. Rest ribs for about 15 minutes before slicing
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Gear I use:
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LEM Meat Grinder: [ Ссылка ]
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Blackstone Griddle: [ Ссылка ]
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