Brazilian Style Grilled Pork Ribs on the Argentine Grill!
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- Опубликовано: 1 авг 2024
- Brazilian style ribs, marinated and grilled up on my Argentine grill! This is part of Exmark's Backyard Life campaign backyard.exmark.com/category/....
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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#BallisticBBQ #TeamExmark #BrazilianFood ballistic bbq exmark lazer z outdoor kitchen how to trim ribs bbq glaze recipe 
Хобби
Another great example showing the versatility of the Sunterra Pro Argentine Rear Brasero grill. Thanks Greg, well done.
When I get an Argentine Style grill I’m going to do Asian style spare ribs.
00:00 Introduction
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!
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
I've been yanking the whole double membrane off ribs for years. I didn't know. This is brilliant! Thank you! Looks great! My family thanks you!
Thanks for watching Eric. Cheers!
A grilled rib is a nice change up. Marinade looked good. Will have to try it.
Cheers! Thanks for stopping by!
Nice cook greg. Nice to see the Argentine grill again. My favorite cooker
One of mine too! Cheers J.G.
pellet smoking has kinda made me lazy. After watching this I really miss stick smoking. Thanks for posting.
Good video, so no surprise there. Love your Santa Maria grill.
You know Greg is legit when he holds up the Red Solo Cup with undisclosed adult beverage. Mad respect!!
LOL! Cheers John! ;)
Great looking bones brother! I'm a big fan of grilling the ribs over the coals and fire. Good stuff!
Amazing cook, brother!
Thank you Mike!
Great advice on the membrane. I make baby backs and always struggle with it. Didn’t know there were two layers. I’m going to try your way. Thanks Greg
Cheers Doug!
I'd leave the membrane on. There's fat on there.
Excellent ! Something different to try. Many Thanks !
Thanks for check'n it out!
Someday I’m going to get my own Argentinian style grill and after I do I’m going to rap my spare ribs in foil and grill them on high for 2 hours flipping after the first hour.
From italy: i love your video and i bought a santamaria after Watched you
Nice ❤
Das mucha confianza y tranquilidad durante el process . Awesome video ! My respect !
Thank you for this Greg. Looks fantastic as always and everytime I follow one of your recipes, I hit it out of the park and my family loves it. You are my favorite bbq youtuber for sure.
I already wanted an Argentine style grill... now I KNOW I REALLY need one.
Sadly nice ones are hard to find over here in Holland.
I'll have to look good!
I love cooking on this grill! It feels very primal.
Another great cook Greg! - Thanks!
I'm always learning from your channel - and that's a good thing.
Thanks for watching Garry! Cheers brother!
I just realized Ive never grilled Ribs before. Always smoked them, but Dang those looked Delicious Greg!! Thanks for the cook brother.
I always enjoy your videos, Greg!!!
Than you Ray!
Looked awesome. Thanks for the recipe. I don't have an Argentine grill but have been doing ribs on the elevated rack directly over the coals in the kettle. Love the charred taste from them. Will have to give that marinade a try as always looking for new stuff to try.
Thanks for watch'n Troy!
Tasty.
Excellent video, and cook. Thanks for the tip on removing the plastic membrane while leaving the fibrous one intact so that it doesn't all fall apart.
Thanks for watching!
Always nice to see some representation out there! Cheers, Greg!
Cheers Jelly!
SILVER SKIN TIP: Slide a chopstick down along side of second rib from the end rib bone, it slides right down under sliver skin - slide it over the first bone until skin falls off - THEN grab with paper towel.
What a great cook. Personaly I prefer grill taste vs smoke. Dont have that fantastic grill but I will try something similar on my open grill. Thanks for the video, very instructive.
Thank you for watching Danson. Cheers!
They look tender and delicious! I'm going to be having them either later today or tomorrow, I have a slab and a couple of ribeyes in the fridge waiting for my wife and I to decided which goes first Enjoy your 4th, Greg!
Sounds like a feast! Cheers Tom!
Very nice as always Greg. Looks tasy & delicious. Cheers from the Yucatán Península.
Thank you for watching Roy! Cheers!
I wish this guy was my neighbor!
Getting ready to do the same. Thanks for the insight... it gave me confidence.
Hope you enjoyed the ribs David!
I did! Only took me one hour and 45 minutes. Ran around 300 with a 22 inch kettle lid over them. I couldn't believe how fast they cooked. Pulled them at 208°
I really liked how you removed the membrane. Everything you cook always looks amazing😊
Thank you Bobbi!
I must try this,the grilled flavor intrigues me after smoking ribs for years...Great cook.
Cheers Michael.
@@BallisticBBQ cheers my friend...Happy Independence Day.
I love cooking with live fire. Nice cook.
Thank you Craig! Cheers brother!
@@BallisticBBQ Happy 4th Greg. Thanks for the video.
*Amazing looking ribs...* 🌴🐷👍
Thanks 👍
@@BallisticBBQ 🌴👍
Really love your videos. You are passionate about grilling, very knowledgeable and fun! I'd share beers any time in your pit.
Thanks for the support! Cheers!
Really digging that grill! Although I prefer baby backs on the smoker, Im Thinking this may be one of my favorite ways to do full slabs, ie, you get the best of both worlds.. The smoke as well as grill flavors.
You hit the nail on the head. Grilled flavor and a bit more smoke.
Fantastic Greg! That's a bad ass grill. Those ribs looked great and I bet they were delicious. Have a great 4th my friend.
Thank you Ron. We had a fantastic 4th, hope you did as well!
Happy independence day Greg. Really enjoyed the watch. Cheers!! (( in some ways I actually prefer Ribs done like this ))
Thank you Tommy. It's a nice change from "the norm" for sure. Hope you had a fantastic 4th brother!
Awesome cook Brother 👊🏼😎🤙🏼!! 🍻Cheers
Thank you! Cheers Mike!
Such tasty looking ribs. I hope you have a Happy 4th of July. Cheers, Greg!
We had a fantastic 4th with some great friends. Cheers Dwayne!
Ive been wanting to try this style ribs "open fire" on y KUDU grill. Fantastic cook Greg.. I love cooking over an open fire.
Thank you for watching Jaxx. Yeah, man... It's just so immersive!
we need the stache back Greg!!
LOL! One of these days!
@@BallisticBBQ fingers crossed lol
This type of barbequing requires a lot of beverages,
Dangerous! 🥂
Another great cook Gregg.Happy 4th to you and your family
Thank you! Happy 4th to you (and yours) as well!
Not sure down there, but up here in Canada, the price of pork has gone through the roof !!
Everything here is through the roof. I paid $60 for those three racks of ribs. Twice the price as it used to be... Cheers Bronson!
Agered membrane should always be removed. Also I remove it from the middle then you can pull both side of the middle at the same time assuming it's not too thin. Towel not needed from the middle.
That’s a sweet rig! Great cook! Happy 4th!
Thank you Earl! Happy 4th!
4:55 I thought you were going to leave that piece of membrane and it hurt lol
That grill must be a fortune
Looks like those ribs were delicious. I was wondering if you ever have made volcano shrimp?
I have never made it, but now I need to look into it!
those ribs look amazing!! about the coal and the meat placing on the grill (and the relative position with the fire) i think you have a very good and personal way of doing it (cooking both with the heat of the coals underneath the grill and the heat from the fire behind), here in argentina the brasero is usually on the side of the parrilla or it might even be a completely different object apart from the parrilla. This allows you to cook only with the heat from the coals (having no incidence of the heat of the actual fire) and that lets you have the parrilla much lower if needed at any point of the cook, or just have a simpler control of the temperature with the hight of the grill. With the Sunterra you could mimic this by using one half of the whole thing for the fire and the other half for cooking. Of corse i don´t mean this is a better way of cooking, it´s just an idea of another way of using that amazing grill. I learn a lot watching your videos, and i hope this might inspire you in some way, thank you greg! greetings from argentina
Thank you for your invite Juan. Cheers brother!
Hey Greg..love you videos. Could you comment on the functionality of the dual rise grates with rear brasero vs one wheel and side brasero units offered by Sunterra. Which do you prefer and why ?...Thanks !
Oouuu... you nailed it! Great video, thank you.
Cheers Marko!
Where did you get this grill from? Can you provide the link? Thanks.
What was the marinade used?
Thank you for pointing this out! I just added it to the description, but here it is.
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
❣❤💞👍❤❤🤪
What is the best method for bite off the bone texture? High and fast?
If you still want it to pull off clean, low and slow, but not as long.
@@BallisticBBQ thanks! Pull them when you see the meat start to pull back from the bone?
@@bigdgoriders Yes, that will give you more of a tighter pull.
@@BallisticBBQ perfect, thanks. Fall off the bone is great and everything, but I like that more pork chop-like texture in my ribs. More chew but not at all tough, know'msayin'?
Looks killer don’t apologize for being different somehow you tube bbq is creating a mediocre cookie cutter bbq society unrealistic and people are missing out on crispy bits and all kinds of nuance because of the “safe zone” of video production creating reproducible recipes with low risk mediocre returns you cook enough this becomes super obvious. Thanks for getting out of the box!
I was just talking to another RUclipsr and I mentioned that we always feel compelled to cook BBQ based on competition standards. In reality, comp BBQ is based on a one-bite taste test. We need to remember that backyard BBQ is better BBQ.
I have learned a lot from you tubers just like anyone else and a lot of my personal growth came from mistakes ( best brisket I ever cooked) and eating bbq cooked non traditional ( eating at a black church bbq amazing!) and cooking the way my family liked it rather than the stand you tube cookie cutter outcome my wife is the queen of the crispy bits! And I will sacrifice a little moisture for extreme bark! That’s the fun of it.
Best thing I ever learned ......you don’t have to wrap ribs! Or sauce them .....unless you cook on a pellet grill 😂!