Argentine Pork Ribs in Wine: The Asado Upgrade You Didn’t Know You Needed
In the realm of Argentine asado, beef often takes center stage. However, pork ribs, when prepared with care and tradition, can rival any cut of beef. Our latest YouTube video showcases a time-honored method of marinating pork ribs in dry white wine, infusing them with flavors that are both robust and nuanced. Watch the Recipe […]
In the realm of Argentine asado, beef often takes center stage. However, pork ribs, when prepared with care and tradition, can rival any cut of beef. Our latest YouTube video showcases a time-honored method of marinating pork ribs in dry white wine, infusing them with flavors that are both robust and nuanced.
Watch the Recipe Video
Experience the step-by-step preparation of these marinated pork ribs on our YouTube channel:
Ingredients
3 kilos of pork ribs
2 bottles of dry white wine
Marine salt
Coriander
Paprika
White peppercorns
Sweet chili
Ginger powder (dehydrated)
Garlic powder
Olive oil
Preparation Steps
Trim the Ribs: Remove any excess membrane or fat from both sides of the pork ribs.
Score the Meat: Make shallow cuts on the ribs with a sharp knife to allow the marinade to penetrate deeply.
Seasoning: Rub the ribs with olive oil, then apply all the spices evenly on both sides. Place the ribs in a glass oven container, ensuring the top side is facing down.
Marination: Pour in the dry white wine, making sure the ribs are as submerged as possible. Cover the container and refrigerate for at least 12 hours, ideally 24 hours. Remember to turn the ribs every 6-8 hours for even marination.
Preparation for Grilling: After marination, remove the ribs from the fridge and let them rest on a drying rack for at least 2 hours to reach room temperature.
Grilling: Start a fire using hard-fruit wood to get a good bed of embers. Once the grill is hot, place the ribs rib side down. Grill for 1 hour and 15 minutes, then flip and grill for another 45 minutes.
Resting and Serving: Once off the grill, let the ribs rest for 10-15 minutes before slicing. Serve with a glass of dry white wine to complement the flavors.
These sides complement the richness of the ribs, offering a balanced and satisfying meal.
Final Thoughts
Marinating pork ribs in dry white wine is a testament to the depth and versatility of Argentine asado traditions. This method not only tenderizes the meat but also imparts a unique flavor profile that is both rich and refreshing.
Don’t forget to watch the full video for a visual guide to preparing this classic dish.
