HEAVENLY BARBECUE RIBS


Ingredients:

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

Marinade:

1 (200 g) bar DARI CREME CLASSIC , melted
1 (90 g) pc onion, chopped
12 cloves garlic, chopped
2 (330 mL each) bottles 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

Procedure:

  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)

Share This Recipe

More Madalicious Things For You

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.