Argentinian Asado with Chimichurri Sauce

Man, Pork is just so delicious.

This was hands down, the best dish thus far...and the five or six people who were here absolutely devoured these. Gorby was, of course, pleased as well. Moreover, this was incredibly simple. This was also a pleasant surprise following the Fungie Debacle of 2013.

Here is the recipe I based this on--though it's confusing as hell--so I mostly just put this together willy nilly.






Ingredients:

Ribs (duh)
olive oil, salt, pepper to taste
1 cup finely chopped flat-leaf parsley
3 garlic cloves, finely chopped
125 ml olive oil
3 tbsp balsamic vinegar
3 tbsp brown vinegar
½ tsp chilli powder
1 tsp adobo spice mix


I was pretty flexible about the volume here--and where it says brown vinegar, I used apple cider vinegar. This was also accompanied by sweet potato fries which were as good if not better than the ribs.

Preparation:

1. Preheat oven to 375.

2. Rub down ribs with oil, salt, and pepper.

3. Put the ribs in for an hour, flipping them every 15 minutes.

4. While ribs cook, chop up and mix together all other ingredients (I used a cuisinart) to make your chimichurri sauce.

5. (optional) turn up oven to 400 and put in the broiler for a few minutes to give it a little crust.

6. while still hot, dump the chimichurri over the ribs.

And that is that....really easy and really simple. Next week--Armenia and Harissa. You're probably thinking--oh hey, Harissa is a spice mix! Why in the world would anybody choose a bunch of spices as a national dish? I would agree--that's a good question. So, I'll be making a whole chicken with a Harissa-yogurt sauce. FUN.