Ryan Scott's Grilled Chimichurri Dinosaur Ribs
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You know what everything tastes better with?
A side of beans!
Which is exactly the point chef Ryan Scott made when he stopped by to share THREE scrumptious barbecue rib recipes that pair perfectly with baked beans.
Get all three of his ribs recipes below.
Ryan uses his chimichurri for double-duty: first, as a marinade, then as a zesty sauce on the side. He says to be sure to use indirect heat when cooking the beef ribs, and not direct heat, so that the beef cooks slowly and has time for the fat to render and the beef to become tender. (#Genius.)
Watch him make it in the video above!
This recipe works great on a charcoal grill, smoker or oven, and Ryan likes to use hickory or oak wood chips when smoking pork, as they both have a smoky flavor without overpowering the flavor of the ribs.
Shaohsing (Chinese rice cooking wine) and mirin (Japanese sweet rice cooking wine) give these pork ribs the signature flavor of char siu, or Chinese-style barbecue; look for both cooking wines in Asian grocery stores and food aisles. Ryan also uses red food coloring in his recipe to give the pork the red hue of classic char siu (but you can leave it out if you'd like).