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Smoked Baby Back Ribs & Spare Ribs with Chimichurri Sauce

post #1 of 8
Thread Starter 

I wanted to know how it would taste with Chimichurri sauce on ribs so I did both Baby backs and Spare Ribs

Although it doesn't look very appetizing it did have amazing flavors. 

 

I know it doesn't look very good but the Chimichurri was awesome on it.  (I made the Chimichurri not store bought)

 

Getting ready to wrap them up for a couple of hours.

 

 

Out of the foil and I made another batch of Chimichurri but this time I Americanized it with my homemade BBQ sauce,

by infusing them together, the Chimichurri stayed dominant on the color I was hoping for more of a red BBQ Chimichurri sauce.

 

I also made a Roasted cold corn salad, I grill 5 ears of corn with husk on, on the grill for about 1 hour, poached them in some cold water, and cut the kernels off of the cob, diced up some cucumber, cherry tomatoes, and half of a red onion, added a little bit of olive oil and some red wine vinegar, salt and pepper to taste.  I also sauté some asparagus.

 

 

Two different angles of my plate which I believed turned out very well.

 

 

 

Thanks for looking everyone.

 

Please comments I need to know what people think, good or bad, or if they would change anything.

 

How much would you think this plate would go for in a restaurant?

post #2 of 8

Those look absolutely DISGUSTING!  And I'd be all OVER them like a dog on a bone!  I bet they were delicious.  Nice smoke ring too! 

 

I don't think the green would sell well at a restaurant but get it red and that's a different story.  There is actually a food phobia named for people who have an aversion for any food that is green regardless how it tastes  There is actually a phobia for red foods too but it is not as prevalent. 

 

Outstanding presentation and thread BTW.  Thanks for sharing!

post #3 of 8
Green eggs and green ham! Bet the ribs taste great! We do chimchurri on pork butts sometimes, and pork chops! Yumm!
post #4 of 8
Looks awesome... drool.gif Them had to be tasty !
post #5 of 8

I love that  you are going outside the box! I bet the taste was terrific. Thanks for posting your innovation.

 

points1.png

 

Disco

post #6 of 8
I ran a chimichurri special at the restaurant about a year ago and it didn't sell at all. People won't buy what they don't know and more importantly the waiters won't sell it! Next time I'll call it a south american style pesto!

Great looking plate! I'd buy it...
post #7 of 8
Thread Starter 

Thanks everyone for the feed back, I like trying new things and making a meal not just a protein to show off.  Everything on that plate was fresh nothing came from a can or a box.

I also understand why people don't like the chimichurri color has a lot to do with the way people perceive it, if it doesn't look good it must not be good, but it was good and when it was plated and made as a bark on the ribs you couldn't even tell but again I understand. Thanks again for looking.

post #8 of 8

Your first few pics made me nervous and uncomfortable....but those plated pics are INCREDIBLE!

 

Great job!!

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