Barbecued beef with chimmi churri sauce has become a classic combination worldwide. And there's good reason, it never fails to tantalise the tastebuds!
This recipe is from the cookbook Braza by Andre Felicio (New Holland Publishers Australia), $45.
Braza by Andre Felicio (New Holland Publishers Australia), retails for $45 and is on sale now
Beef Ribs "Strips" With Chimmi Churri
2 lb 4 oz (1 kg) beef ribs “strips”
1 tablespoon vegetable oil
pinch of sea salt
pinch of cracked black pepper
Chimmi churri (Note from the Handyman team: you can buy chimmi churri from a store, or make your own. There are recipes online, otherewise there is a recipe provided in the Braza cookbook)
Ask your butcher to cut your beef ribs into 3⁄4 in (2 cm) thick pieces, creating the “strips”. Preheat the barbecue to medium heat.
Place the beef ribs on a seasoning tray and sprinkle with the vegetable oil, salt and pepper.
Place the ribs on the barbecue grill and cook for about 30 minutes on each side or until well-done. I recommend you cook this piece of meat well done, as it tends to be tough when cooked any other way. Brush the ribs with the chimmi churri while cooking.
When done, leave to rest for 10 minutes, then cut into pieces leaving one bone on each piece and spread the rest of the chimmi churri over the top.