If you like, substitute half of the parsley with cilantro.
- ½ Cup finely chopped flat-leaf parsley
- 4 cloves garlic, peeled and minced
- ¼ Tablespoon finely diced onion
- 1 Tablespoon dried oregano
- Teaspoon Kosher salt
- 1 Teaspoon red pepper flakes
- Black pepper
- ½ Cup red wine vinegar
- 1 Cup olive oil
- 4-5 Cups beef back ribs, membrane removed
- 1 Tablespoon beef stock
Put the parsley, garlic, onion, oregano, 2 teaspoons of salt, the red pepper flakes, 1 teaspoon of black pepper, and the red wine vinegar into a bowl. Slowly pour in the olive oil while you vigorously whisk the contents of the bowl. Reserve ½ cup of the marinade for use as a condiment after cooking. Slather the ribs with the remaining chimichurri and refrigerate overnight, or 8 hours.
Set up your grill for indirect heat and preheat it to a grate-level temperature of 225 degrees F.
Remove the ribs from the marinade and wipe off any excess. Season liberally with black pepper.
Place the ribs on the cooker, bone-side down, and slow roast until they reach an internal temperature of 200 degrees F, about 3-4 hours depending on the thickness of your ribs.
Once the ribs hit 200 degrees F, season them lightly with salt and immediately spritz or baste the ribs with the beef stock. Place the ribs back on the grill for 5 more minutes.