To get South American style beef ribs have the butcher cut through the bone and produce strips of ribs. So you’ll have a long strip of: meat, then a piece of bone, then meat, then bone, and so on and so forth. There’s no marinade except olive oil, a few spices, and salt and pepper—this is because you’re meant to serve your meat with Chimmichurri sauce.
Latest posts by Mark Masker (see all)
- Spicy Chicken Salad with Macadamias | Byron Bay Chilli Co - 04/08/2021
- Byron Bay Chilli Co: Savory Jalapeno Cheesecake - 03/31/2021
- Byron Bay Chilli Co: Chicken Flautas with Avocado Hot Sauce - 03/24/2021