{"product_id":"beef-spare-ribs-asado","title":"Grass-fed Beef Asado Ribs","description":"\u003ch2 data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eGrass-fed Beef Asado Ribs\u003c\/b\u003e\u003c\/h2\u003e\n\u003cp data-path-to-node=\"1\" id=\"p-rc_ee017953118837ca-45\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe soul of the South American BBQ.\u003c\/b\u003e \u003cspan class=\"citation-49 citation-end-49\"\u003e\"Asado\" refers to the traditional Argentine style of cutting beef ribs across the bone (flanken-style).\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Unlike thick, individual \"dino\" ribs, these are cut into long, thin strips featuring 3–4 cross-sections of bone. This exposes the marrow and ensures the meat cooks more quickly while remaining incredibly flavorful. Being \u003cb data-path-to-node=\"1\" data-index-in-node=\"361\"\u003egrass-fed\u003c\/b\u003e, these ribs offer a clean, mineral-rich beefiness and a fat profile that is crisp and savory rather than overly heavy.\u003c\/p\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Butcher’s Tip: The \"Low \u0026amp; Slow\" Grill\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003eIn Argentina, Asado ribs are cooked over glowing embers for a long period. At home, you can replicate this on a BBQ or in the oven, but the key is avoiding high, direct flames that cause the fat to flare up and char the meat before it’s tender.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e Season simply with \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"34\"\u003ecoarse sea salt\u003c\/b\u003e (Sal Parrillera) at least 30 minutes before cooking.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e Set your BBQ to medium-low indirect heat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Place the ribs \u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"25\"\u003ebone-side down\u003c\/b\u003e first. This allows the bone to act as a heat shield, slowly rendering the fat and connective tissue into the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5,3,0\"\u003e\u003cb data-path-to-node=\"5,3,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Flip only at the very end to get a quick, crispy sear on the meat side.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eBonus Butcher's Tip: The \"Marrow Infusion\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"8\"\u003eBecause these ribs are cut across the bone, the marrow is exposed directly to your cooking surface.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trick:\u003c\/b\u003e As the ribs cook, the marrow melts out and mixes with the rendered fat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Move:\u003c\/b\u003e Use a bunch of sturdy herbs (like rosemary or thyme) tied together as a \"brush\" to mop those dripping juices back onto the meat. It’s an instant, natural flavor-booster that keeps the grass-fed beef basting in its own richness.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"11\"\u003e\u003cb data-path-to-node=\"11\" data-index-in-node=\"0\"\u003eThe White Sauce Pair-Up: Creamy Chimichurri \"Crema\"\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"12\"\u003eTraditional Chimichurri is an oil-based herb sauce, but for rich ribs like Asado, a \"white sauce\" version provides a cooling, luxurious contrast.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,0,0\"\u003e\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eThe Base:\u003c\/b\u003e Mix \u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"14\"\u003e1\/2 cup of Greek yogurt or Sour Cream\u003c\/b\u003e with a splash of white wine vinegar.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,1,0\"\u003e\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eThe Green:\u003c\/b\u003e Fold in a handful of finely chopped \u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"47\"\u003eparsley, oregano, and minced garlic\u003c\/b\u003e.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,2,0\"\u003e\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eThe Kick:\u003c\/b\u003e Add a pinch of dried chili flakes and sea salt.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13,3,0\"\u003e\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eThe Result:\u003c\/b\u003e This creamy, acidic \"white chimichurri\" cuts right through the fatty richness of the ribs, lifting the flavor of the grass-fed beef and keeping the palate fresh.\u003c\/p\u003e\n\u003ch3 data-path-to-node=\"15\"\u003e\u003cb data-path-to-node=\"15\" data-index-in-node=\"0\"\u003eWays to Serve Asado Ribs\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb data-path-to-node=\"16,0,0\" data-index-in-node=\"0\"\u003eTraditional Parrillada:\u003c\/b\u003e Served with chorizo, morcilla, and a simple tomato and onion salad.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb data-path-to-node=\"16,1,0\" data-index-in-node=\"0\"\u003eKorean BBQ (LA Galbi):\u003c\/b\u003e Marinate the strips in soy, pear juice, and ginger, then flash-grill for a sweet and salty twist.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb data-path-to-node=\"16,2,0\" data-index-in-node=\"0\"\u003eBeef Broth:\u003c\/b\u003e If you have leftovers, the bones make an incredible, collagen-rich base for a hearty vegetable soup.\u003c\/p\u003e","brand":"Brooklyn Fine Meats","offers":[{"title":"1kg","offer_id":42232839209038,"sku":"14","price":38.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/2812\/1934\/files\/WhatsAppImage2025-03-22at16.06.23.jpg?v=1742620035","url":"https:\/\/brooklynfinemeats.com.au\/products\/beef-spare-ribs-asado","provider":"Brooklyn Fine Meats","version":"1.0","type":"link"}