Recipe for window ribs roasted over coals, prepared with characteristic cuts and seasoned with specialty grilling salt, aiming for tender and flavorful meat, true to barbecue tradition.
Recipe Video
Ingredients
- 1piece de Angus Window Ribs
- Homemade Barbecue Grilling Salt
- Wood
Instructions
On the top side (matambre/deckle) of the ribs, make deep cross-hatch cuts, following Marcos Bassi's technique, to create an appetizer from the meat.
Dica: The cuts should be deep, without hitting the lower membrane, so they serve as an appetizer after cooking.
Flip the ribs and leave the bottom side (membrane) intact, as it is crucial for retaining moisture and ensuring the tenderness of the meat.
Dica: Do not remove the membrane from the beef ribs.
Generously season both sides of the ribs with the grilling salt. Do not hesitate to use plenty of salt, as any excess will be lost during the roast.
Dica: Be generous with the amount of salt; only what is necessary will remain on the meat.
Position the ribs on the grill with the bone side facing down, on the second tier of the setup, away from direct coals, as these ribs will be slow-roasted, without adding aluminum foil or plastic wrap.
Dica: These ribs are traditionally prepared solely over coals, for the necessary amount of time.
Add wood to the grill to enhance the smoky flavor of the meat during the cooking process.
Dica: The wood contributes to the characteristic smoky flavor.
Roast the ribs with the bones down for a minimum of six hours.
Dica: The total cooking time can reach up to eight hours for the ideal doneness.
After the cooking time, flip the ribs and leave them over the fire for a brief period to brown the top side.
Dica: Flip the meat at the very end just to achieve a pleasant color.
Remove the pieces from the grill and, first, cut and serve the 'tambre' (the initial cuts made on the deckle) as an appetizer.
Dica: The 'tambre,' well-roasted, separates easily and is delicious to taste first.
Cut the rest of the ribs into portions for serving, noting the juiciness and how easily the bones separate from the meat.
Dica: Ribs that are slow-roasted only have a much more pronounced barbecue flavor.
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Nutrition Facts
TACO Table - per serving
- Energy202 kcal10%
- Carbohydrates0 g0%
- Protein20 g26%
- Total Fat13 g24%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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