Chimichurri Ribs

Chimichurri Ribs offer a deliciously tender take on the classic BBQ favourite. The rich, smoky flavour of the pork is complemented perfectly by the zingy, fresh chimichurri sauce, loaded with herbs, garlic, and a hint of spice. This recipe brings together the best of both worlds: slow-cooked, melt-in-your-mouth ribs and a vibrant, flavour-packed sauce. Whether you’re serving them at a summer BBQ or as a hearty dinner, chimichurri ribs are sure to be a crowd-pleaser.

Table of Contents

• Ingredient Breakdown
• Preparing the Ribs: Slow and Steady Wins the Race
• The Chimichurri Sauce
• Roasting the Ribs: High Heat for a Crispy Finish
• Serving Suggestions
• More Rib-tastic Recipes

Ingredient Breakdown

• Pork loin ribs (baby back ribs): The main event – these ribs are tender and juicy, perfect for slow cooking and soaking up the flavours.
• Ground cumin: Adds a warm, earthy flavour with a slightly citrusy undertone, enhancing the depth of the dish.
• Smoked paprika: Brings a rich, smoky flavour, perfect for complementing the tender ribs.
• Garlic granules: A quick way to add garlic flavour without the texture of fresh garlic.
• Dried oregano: Offers a herby, slightly peppery flavour that blends beautifully with the smoky seasonings.
• Fresh parsley: A key ingredient in chimichurri, parsley brings freshness and a slight bitterness that balances the richness of the ribs.
• Fresh oregano leaves: Adds a peppery, aromatic flavour that complements the other herbs in the sauce.
• Fresh mint leaves: Provides a refreshing and cooling note, cutting through the heat of the chilli and the richness of the ribs.
• Red chilli: Adds a punch of heat; adjust to your preference for spice.
• Red onion: A mild sweetness and slight sharpness, it balances the heat of the chilli and the tang of the vinegar.
• Garlic cloves: A flavour powerhouse that adds depth and richness to the chimichurri.
• Red wine vinegar: The tangy, acidic component that gives chimichurri its characteristic zing.
• Extra-virgin olive oil: A smooth base for the chimichurri, helping to blend all the flavours together.
• Caster sugar: A small touch of sweetness to balance the acidity of the vinegar.
• Sea salt and freshly-ground black pepper: For seasoning and bringing all the flavours into harmony.

Preparing the Ribs: Slow and Steady Wins the Race

The secret to tender, melt-in-your-mouth Chimichurri Ribs is the cooking method. Slow cooking allows the pork to absorb all the flavours from the dry rub, while becoming wonderfully tender as it roasts.

To start, preheat your oven to 150°C (fan 130°C). Create the dry rub by mixing the sea salt, cumin, smoked paprika, garlic granules, and dried oregano in a small bowl. This spice blend brings a smoky, slightly spicy flavour that pairs perfectly with the natural richness of the pork.

Next, generously season the baby back ribs with the rub, ensuring every nook and cranny is covered. The dry rub creates a flavourful crust as the ribs cook, adding depth and character to the dish. Once the ribs are seasoned, wrap them tightly in foil. This helps trap moisture, keeping the ribs juicy as they bake.

Arrange the rib parcels on a baking sheet and cook for about 2 ½ hours, until the ribs are tender but not yet falling apart. The slow cook allows the meat to become incredibly soft while the spices infuse the pork, setting the stage for a perfectly seasoned bite.

The Chimichurri Sauce

While the ribs are cooking, it’s time to prepare the chimichurri. This Argentine sauce is a blend of fresh herbs, vinegar, and garlic. It’s the ideal accompaniment for rich meats like ribs. Chimichurri is wonderfully versatile, and this version is made with parsley, oregano, and mint, giving it a refreshing burst of flavour.

Start by finely chopping the parsley, oregano, and mint. The freshness of the herbs in the chimichurri contrasts beautifully with the smoky, rich ribs, adding a touch of brightness to each bite. Then, finely chop the red chilli, red onion and garlic and mix all the ingredients together. The red onion adds a bit of sharpness, and the garlic brings an earthy richness to the sauce.

To finish the chimichurri, add red wine vinegar and extra-virgin olive oil. The vinegar adds tang, while the olive oil brings the sauce together, making it smooth and easy to slather over the ribs. A small spoonful of caster sugar balances out the acidity of the vinegar and rounds out the flavours.

Taste and adjust the seasoning with salt and freshly ground black pepper. You can also add more vinegar or sugar if needed to find the right balance. The chimichurri should be bold, fresh, and tangy, providing the perfect contrast to the rich, smoky ribs.

Roasting the Ribs: High Heat for a Crispy Finish

After the ribs have slow-cooked to perfection, it’s time for a final touch to get that crispy, golden exterior. Increase the oven temperature to 230°C (fan 210°C), and carefully unwrap the foil from the ribs. This step allows the ribs to crisp up and develop a slightly charred, caramelised finish, which enhances the flavour even more.

Transfer the ribs to a foil-lined baking sheet and roast for about 10 minutes. During this time, the ribs will develop a gorgeous golden-brown colour. The outside will become slightly crispy, while the inside remains tender and juicy.

Once roasted, remove the ribs from the oven then transfer them to a serving platter. Generously slather the ribs with the freshly made chimichurri sauce. The sauce will soak into the crispy surface, adding a burst of freshness and heat. Serve the ribs with extra chimichurri on the side, so your guests can add even more flavour as they like.

Serving Suggestions

Chimichurri Ribs are a fantastic dish for various occasions. Whether served at a casual BBQ or as a standout main course for dinner, they never fail to impress. The fresh, vibrant flavours of the chimichurri provide a wonderful contrast to the smoky, rich ribs.

For a complete meal, consider serving chimichurri ribs with a side of roasted vegetables, rice, or a fresh salad. The fresh herbs in the chimichurri will elevate the flavours of any side dish, while the juicy, tender ribs will be the star of the show. Alternatively, pair them with a chilled glass of white wine or a zesty mojito to complement the tanginess of the chimichurri.

Chimichurri Ribs are not only delicious but also versatile. They can easily be prepared ahead of time then reheated, making them an excellent choice for meal prep or dinner parties. Simply store the cooked ribs in the fridge and reheat them in the oven for about 15 minutes before serving with fresh chimichurri.

More Rib-tastic Recipes

If you’ve got a craving for more ribs after making these Chimichurri Ribs, here are some more flavour-packed recipes for you to try:

• Teriyaki Ribs: Sweet, sticky and delicious! These melt-in-your mouth baby back ribs are incredibly easy to make. They’re slow-cooked until super tender then coated in a tasty homemade teriyaki sauce. 
• BBQ Ribs: Super tender baby back ribs smothered in barbecue sauce. These juicy, melt-in-your-mouth ribs are so easy to make!
• Spicy BBQ Ribs: These tasty, melt-in-your-mouth ribs are so easy to make! After being sprinkled with a flavourful dry-rub, they’re wrapped up tight and baked in the oven until fall-off-the-bone tender.

See how I make all these recipes and more over on my Instagram!