1 (2 slabs) kg MONTEREY RIBLETS
1 cup water
2 tbsp cornstarch, dissolved in 3 tbsp water


1 (200 g) bar DARI CREME CLASSIC , melted
1 (90 g) pc onion, chopped
12 cloves garlic, chopped
2 (330 mL each) bottles SAN MIGUEL BEER CERVEZA NEGRA
3/4 cup brown sugar
1/2 cup cane vinegar
2 tbsp Worcestershire sauce
1/2 cup molasses
1/2 tbsp iodized salt
1 tsp pepper

Chimichuri Sauce:

1 (30 g) pc onion, chopped
1 pc red chilli, deseeded and chopped
4 cloves garlic, chopped
1/2 cup red wine vinegar
1 tsp iodized fine salt
1/2 cup chopped coriander leaves (wansoy)
1/4 cup chopped parsley
3/4 cup extra virgin olive oil


  1. Combine all marinade ingredients in a bowl and mix well until seasonings are dissolved. Marinate for 1 hour.
  2. Transfer ribs and marinade in a saucepan. Cover and let boil. Reduce heat and let simmer for about 1 hour or until very tender.
  3. Remove ribs and thicken rib sauce by adding cornstarch mixture. Simmer for 2-3 minutes, stirring continuously.
  4. On a hot grill, place ribs and cook until lightly charred. Baste with sauce occasionally.
  5. Prepare chimichuri sauce by combining the first 5 ingredients in a bowl. Let it sit for 2-3 minutes, and then add the rest of the ingredients. Using a fork, stir until well blended. Serve with ribs. 

Makes 4-5 servings 

(Yield: 2 cups rib sauce and 1-3/4 cups chimichurri sauce)

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