I love cooking, but I don’t always love spending hours in the kitchen. This recipe for Rosemary & Chimichurri Ribs is not only easy but delicious! I’ll be bringing it along for an alternative dish for Thanksgiving. The rosemary gives it that delicious, fall flavor.
What’s chimichurri sauce? You may be surprised. Chimichurri sauce is an Argentinian sauce used primarily for meat and seafood. Most often it is used for grilling but can also be used as a dipping sauce. The ingredients are pretty simple: olive oil, finely chopped parsley, oregano, rosemary, and minced garlic. Sure you can make the sauce from scratch. Or you can buy my secret weapon- Gaucho Ranch Chimichurri sauce.
The sauce is just as good, if not better, than making it yourself. Add some fresh rosemary, garlic, salt and pepper to taste and you’re on your way to making some of the best ribs you’ve ever had.
-1.5 pounds of pork or beef ribs of your choice. For this recipe I used pork loin ribs. I have used beef short ribs before but find that pork turns out more tender.
- Salt and pepper to taste.
-half teaspoon of Ground Chipotle for a kick (optional)
-Season salt of choice (optional)
-2 to 3 sprigs of fresh rosemary
-2 to 3 cloves of garlic
Four Step Preparation:
1. Heat oven to 200 degrees.
2. Chop garlic and 1 sprig of rosemary add to meat.
3. Season meat to taste with salt, pepper, and ground Chipotle. Pour approximately 1 cup of marinade over meat. Coat to ensure it is fully flavored. If you can, marinate over night or for 30 minutes at room temp.
4. Bake at 200 degrees for 60 minutes covered. Add remaining Rosemary sprigs. Depending on temperature preference, bake another 20 to 30 minutes uncovered.
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