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Chimichuri Ribs

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(enough for 6-8 racks)

  • 1 bunch parsley
  • 6 garlic cloves
  • 15g paprika
  • 15g cumin powder
  • 15g coriander powder
  • 8g brown mustard seeds
  • 6g dried oregano
  • 5g chilli flakes
  • 10g fennel seeds
  • 300ml white vinegar
  • 150ml vegetable oil

Roast the ground spices and set aside. Roast the fennel seeds and grind. Blend the parsley and the garlic in a blender. Mix all the ingredients together and marinate the ribs in most of the marinade overnight (leave enough to serve on the side). Grill on the bbq and baste with marinade and sprinkle with salt. Serve with baked potatoes with goats cheese butter and coleslaw salad with extra chimmichuri on the side and a squeeze of lemon. Please Note: for best results these are best grilled slowly over a longer period of time sitting higher above the flame than a usual BBQ rack, or bake in a slow oven for 2-3 hours and then place on the grill to colour.          

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