Grilling Traditional Argentinean Asado Ribs is a beloved culinary art deeply rooted in Argentinean culture. This technique involves slow-cooking beef short ribs, known as “costillas,” over hot coals, resulting in tender and flavorful meat.

Before grilling, the ribs are seasoned with salt and pepper and often marinated in a chimichurri sauce made from parsley, oregano, garlic, vinegar, and olive oil. The slow cooking process allows the ribs to absorb the smoky flavors of the fire, creating a mouthwatering result.

Here we will dive into traditional Argentinean Asado ribs and how you can grill them like a pro. We’ll walk you through how to grill traditional Argentinean asado ribs process. So grab your apron and get ready to impress your friends and family with your newfound grilling skills.

How To Grill Traditional Argentinean Asado Ribs

How To Grill Traditional Argentinean Asado Ribs

How To Grill Traditional Argentinean Asado Ribs

Grilling traditional Argentinean Asado ribs is a culinary art that requires careful attention to detail. For a mouthwatering experience, start by selecting the perfect cut of meat – beef short ribs. Prepare a marinade using garlic, parsley, olive oil, and vinegar.

Let the ribs marinate, allowing the flavors to infuse into the meat. Build a fire using charcoal and set up your grill for indirect heat. Once the coals are white hot, place the seasoned ribs on the grill and cook them slowly, turning occasionally. Here is the full process of how to grill traditional Argentinean asado ribs.

Step 1: Prepare The Ribs

Properly preparing the ribs is key to achieving mouthwatering traditional Argentinean asado ribs. Begin by choosing high-quality beef ribs, ensuring they have enough marbling. Remove any excess fat or silver skin from the ribs for optimal tenderness.

Season the ribs generously with salt and pepper or a flavorful spice rub. Let the ribs rest at room temperature for approximately 30 minutes, allowing the flavors to penetrate the meat deeply. This crucial step will ensure that your asado ribs turn out juicy, flavorful, and irresistibly delicious.

Step 2: Season The Ribs

Season The Ribs

Properly seasoning the ribs is essential in preparing flavorful traditional Argentinean asado ribs. Generously sprinkle salt, pepper, and garlic onto the ribs, enhancing their taste. Consider incorporating traditional spices like paprika or cumin for added depth.

Pat the seasoning mixture onto the ribs to ensure even distribution, allowing the flavors to infuse the meat. Allow the seasoned ribs to rest at room temperature for approximately 30 minutes for optimal flavour absorption before grilling.

Step 3: Build The Fire

Building the fire is vital in mastering the art of grilling traditional Argentinean asado ribs. To begin, gather hardwood charcoal or wood logs, creating a solid foundation for your fire. Arrange them in a pyramid shape, ensuring heat is evenly distributed throughout. Allow the fire to burn until the coals are covered in white ash, indicating they are primed and ready for grilling.

It’s crucial to have a drip tray or aluminium foil beneath the ribs to capture any flavorful drippings and prevent flare-ups. Place the ribs on the grill, bone-side down, and swiftly seal the lid to trap in the heat and smoky essence. Cook the ribs low and slow, diligently turning them to achieve your preferred level of doneness.

Step 4: Prepare The Grill

Prepare The Grill

Ensure you properly prepare the grill for grilling the traditional Argentinean asado ribs. Before starting the cooking process, preparing the grill to achieve optimal results is crucial. Begin by building a charcoal fire in your grill, arranging the coals in a pyramid shape, and igniting them with either lighter fluid or a chimney starter.

Allow the coals to burn until covered in white ash, indicating they are hot and ready for cooking. Once the coals are ready, spread them evenly across the bottom of the grill and place a preheated grill grate on top. To prevent the ribs from sticking, lightly oil the grill grates.

Step 5: Start Grilling

When it’s time to start grilling your traditional Argentinean asado ribs, spread the hot coals evenly on the grill. Place the ribs bone-side down and cover the grill with the lid, trapping the heat and smoke. Cook the ribs low and slow, turning them occasionally.

Brush the ribs with olive oil, garlic, and salt to enhance their flavor. After about 40 minutes, check the internal temperature with a meat thermometer. For medium-rare, aim for 145°F (63°C), or 160°F (71°C) for medium.

Step 6: Monitor The Cooking

It is crucial to monitor the cooking process to ensure that your traditional Argentinean asado ribs are cooked to perfection. Keep a close watch on the grill temperature and make necessary adjustments to maintain a steady heat. Use a meat thermometer to regularly check the internal temperature of the ribs, aiming for the desired levels of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Rotate the ribs now and then to ensure even cooking and to prevent any risk of burning. Throughout the cooking process, don’t forget to generously baste the ribs with your preferred marinade or sauce to infuse them with additional flavors and ensure they stay moist.

Lastly, once the ribs have reached your desired level of doneness, carefully remove them from the grill and allow them to rest for a few moments before serving.

Step 7: Rest And Serve

After allowing the grilled ribs to rest for a few minutes, slice them into individual portions, following the natural lines of the bones. This will enhance the presentation and make it easier for your guests to enjoy. Serve the ribs with traditional Argentinean accompaniments such as chimichurri sauce, grilled vegetables, and a side of crusty bread.

The tangy and herbaceous flavors of the chimichurri sauce perfectly complement the smoky taste of the grilled ribs. Don’t forget to provide extra chimichurri sauce on the side for those who enjoy a little extra kick.

The grilled vegetables add freshness and vibrant colors to the dish, while the crusty bread is ideal for sopping up any remaining sauce. Gather your family and friends, and indulge in the mouthwatering flavors of authentic Argentinean asado ribs.

Serving Suggestions For Argentinean Asado Ribs

Serving Suggestions For Argentinean Asado Ribs

When it comes to serving Argentinean Asado ribs, several mouthwatering options exist. One classic choice is to accompany the ribs with chimichurri sauce – a traditional Argentinean condiment made with parsley, garlic, vinegar, and oil. The vibrant flavors of the sauce complement the smoky taste of the grilled ribs perfectly.

For a complete Argentinean experience, consider pairing the ribs with traditional sides such as grilled vegetables, roasted potatoes, or a fresh salad. Combining the flavorful ribs and the fresh, vibrant sides creates a well-balanced and satisfying meal.

To enhance the authenticity of the experience, serve the ribs family-style on a large wooden cutting board or platter, encouraging guests to eat with their hands. This adds a fun and interactive element to the meal, allowing everyone to enjoy the succulent, tender ribs fully.

Side Effects Of Grilling Argentinean Asado Ribs Improperly

Side Effects Of Grilling Argentinean Asado Ribs Improperly

Improperly grilling Argentinean asado ribs can have several side effects. One common mistake is overcooking the ribs, making them dry and tough. Similarly, undercooking the ribs can be risky as it may leave the meat raw or undercooked.

Furthermore, burning the ribs can result in a bitter taste far from the desired smoky flavor. Inadequate seasoning or marinating can lead to bland-tasting ribs lacking rich Argentinean spices. Failing to let the ribs rest can cause the juices to run out, making the meat drier. It is important to grill the Argentinean asado ribs properly to enjoy their full flavors and juicy tenderness.


Grilling traditional Argentinean Asado ribs is a culinary experience like no other. The smoky flavors, tender meat, and mouthwatering aroma make it a favorite dish for meat lovers worldwide. Following a few simple steps on how to grill traditional Argentinean Asado ribs, you can grill these ribs like a pro and impress your family and friends at your next barbecue.

When serving Argentinean Asado ribs, you can pair them with traditional accompaniments such as chimichurri sauce, grilled vegetables, or fresh salads. These side dishes complement the rich flavors of the ribs and add a refreshing element to your meal. Hope the above outline will be very helpful for you to enhance your cooking skill.

Frequently Asked Questions

1.What Is The Asado Grilling Method?

Ans: The asado grilling method is a traditional Argentinean technique for cooking meat. It involves slow-cooking large cuts of beef over an open fire or charcoal grill, seasoning the meat with salt, and cooking it until it reaches the desired level of doneness.

2.Is Asado The Same As Short Ribs?

Ans: Asado is a traditional Argentinean grilling technique that involves various cuts of meat. Short ribs can be part of an asado, but not all Asados include short ribs. Asado usually consists of various slices of meat like beef ribs, sausages, and flank steak, among others.

3.What Are Argentinian Ribs Called?

Ans: Argentinian ribs are known as “Asado” ribs. Asado is a traditional grilling technique in Argentina that involves slow-cooking the meat over an open fire. These ribs are seasoned with salt and cooked for several hours, producing tender and flavorful meat.

4.What Cuts Of Meat Are Typically Used For Argentinian Asado?

Ans: For an authentic Argentinian asado, the cuts of beef commonly used include short ribs, flank steak, and skirt steak. Other popular choices are ribeye, sirloin, and sweetbreads. The meat is best cooked slowly over an open flame or grill with charcoal or wood to achieve a delicious flavor.

5.Which Wood Is Best To Use For Grilling Asado Ribs?

Ans: For grilling asado ribs, the traditional choice in Argentina is Quebracho wood, known for its dense and long-lasting burn. Other hardwoods like oak, mesquite, or hickory can also be used. The key is to select a hardwood that adds a smoky flavor without overpowering the taste of the meat.