Asado con Chimichurri

Method

1. 1

   Make chimichurri a day ahead: hand-chopped parsley, minced garlic, oregano, chili, vinegar, oil, salt. Never blend.

   💡 A food processor makes green mayonnaise. The knife makes chimichurri.

2. 2

   Salt the ribs generously; set up coals for steady medium heat off to one side.

3. 3

   Grill bone-side down 60–70 minutes before the first turn.

4. 4

   Finish meat-side down until deeply bronzed, 30–40 more.

5. 5

   Rest, slice between bones, spoon chimichurri over. Applaud the asador; it's the law.