Window Cut Ribs with Pineapple Farofa

Separate the flap/skirt steak (matambre) from the window cut ribs, remove the skin, and set aside to roast as an appetizer.

Score the fat layer of the window cut ribs in a diamond pattern, cutting into the surface without reaching the meat.

Position the grate on the highest part of the grill, about 16 to 20 inches from the bottom, and prepare an initial heat check of 10 to 12 seconds.

Place two pieces of wood underneath the roasting pan, one on each side, to add aroma and speed up the cooking process.

Place the ribs in the roasting pan, cover (sealing it), and slow roast, allowing the smoke to circulate, for an initial period of approximately 4 hours.

Manage the fire by adding charcoal to maintain temperature and only adding wood when the previous piece has burned down, aiming for heat rather than coal flavor.

While the ribs are roasting, prepare the farofa: sauté bacon and onion in a pan, then add diced pineapple and sweet paprika.

To finish the farofa, incorporate raisins (if using), Panko breadcrumbs, butter, chicken flavor seasoning, and black pepper salt.

After about 3 hours and 50 minutes, check for tenderness. If necessary, roast for another 20 to 30 minutes until you reach the desired point for flipping.

Flip the ribs and let them roast for another approximately 20 minutes to brown the other side, totaling about 4 hours and 30 minutes of cooking time.

Remove the ribs from the grill and let them rest off the heat for 10 to 15 minutes before slicing.

Season the rested ribs with coarse grilling salt and King Pepper before serving.

Finish the farofa by adding chopped green onions and serve alongside the fork-tender ribs.