Tira de Asado: BBQ Beef Ribs

Ingredients:

Ribs

• 1.8 kg beef short ribs with meat, cut crosswise into 3 cm thick pieces.
• 2 tablespoons red wine vinegar

Physalis salsa

• 450 g fresh physalis
• 1 large Spanish onion (about 340 g), cut into large pieces (about 3 cups)
• 3 cloves of garlic
• 0.5 cup coarsely chopped cilantro leaves
• Half a jalapeño (with seeds if you like it spicy)
• Juice of half a lime

Preparation:

1. Trim all surface fat from the ribs. Season generously with salt and black pepper. Place the ribs in a large baking dish, making sure they are in a single layer. Drizzle with vinegar and turn to coat both sides.
2. Marinate, turning occasionally, at room temperature for up to 1 hour or in the refrigerator for up to 4 hours. If marinating longer, the surface of the meat may develop grayish-white spots. Don't worry, these spots will disappear during frying.
3. Heat a gas grill to medium-high heat or a charcoal grill to high heat.
4. Grill the ribs, turning once, until well browned and evenly marked with grill marks, about 6 minutes per side. The meat on the ribs should be slightly rarer than medium rare, otherwise it will become tough..
5. Let the ribs rest for 4-5 minutes before serving. Serve with tomatillo salsa.
   
   

   Physalis salsa

   
   Peel the tomatillos and rinse under cold water until the sticky residue is gone. Cut into quarters and place in a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeño, and lime juice and process until the jalapeño is finely chopped.
   
   Place the mixture in a small saucepan. Season lightly with salt and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the liquid has evaporated and the salsa resembles a relish with small chunks, about 15 minutes. Cool before serving. The sauce can be refrigerated for up to 1 week. You can add a little salt and/or lime juice to the chilled salsa before serving.