This is my home-cooked version of a simple, fresh and delicious grilled beef dinner with the flavors and colors of Brazil!
I could not go through grilling season without a nice big plate of beef ribs hot off of the grill. Grilling has become so popular, and there are so many products available to us that make it easy to prepare delicious grilled foods, like spice blends, dry rubs and seasonings that can suit everyone's taste. On this particular day, I was browsing through my Brazilian cookbook and loving all of the grilled recipes. One thing Brazil is famous for is the churrascaria-style steakhouse serving up impressive cuts of beef. And as I always say, if you can't enjoy the real thing, then why not try and recreate some of those flavors in your own kitchen?
In a bowl, mix all of the ingredients for for the marinade. Let sit for 10 minutes.
Transfer ribs to a baking dish and cover evenly with marinade. Cover and marinate for 4 hours.
When ready, remove ribs from refrigerator and let come to room temperature for 30 to 40 minutes.
Prepare your outdoor grill for indirect cooking. This means you will only light one side of your grill, so there will be a cool side and a hot side. Preheat to medium-high heat with the lid closed. The grill temperature should be between 350-400º F.
Brush the grates to clean and then brush with some oil on the hot side. Place the ribs on the hot side just long enough to get a nice sear on all sides, 3 minutes per side. Transfer the ribs to the cool side of the grill and close lid. Cook with lid closed for 1 hour and 20 minutes.
Transfer ribs to a small metal baking pan or disposable baking dish. Cover tightly with foil paper and place back onto cool side of grill.
Cook for another 50 to 60 minutes or until ribs are tender. The internal temperature should be at least 170º F. Remove from heat and let stand for 10 minutes. To plate, add a nice even layer of salsa to the plate. Top with the ribs. Garnish with fried potatoes.
For the Salsa
In a large bowl, combine all of the ingredients for salsa one hour before the ribs are done cooking. Cover and set aside at room temperature.
If you're using a charcoal grill and want to add a little smoked flavor to your ribs, add a few chunks of hickory wood to one side of the hot charcoals for the first hour.