Argentinian Ribs

  • 2 slabs Smithfield St. Louis-Style Ribs
  • 1 Tbsp. kosher salt
  • 2 tsp. black pepper
  • 4 green onions, sliced
  • 4 garlic cloves, peeled
  • 1 10 oz. can chipotle peppers
  • ½ cup fresh orange juice
  • ¼ cup vegetable oil
  • 2 tsp. molasses or ¼ cup brown sugar
  • 2 Tbsp. red wine vinegar
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 2 tsp. smoked paprika
  • 1 tsp. ground cumin

Pickled Avocado, Red Onion and Tomato Salad

  • 3 avocados, diced
  • 2 tomatoes, diced
  • 1 medium red onion, diced
  • ¼ cup red wine vinegar
  • ¼ cup vegetable oil


Brands Offered: Smithfield Culinary



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  1. For Argentinian Ribs, clean membrane from spare ribs. Cut superficial incisions alongside the bone. Season with salt and pepper.
  2. Using a food processor, combine sliced green onions, garlic cloves, chipotle peppers, fresh orange juice, vegetable oil, molasses, red wine vinegar, dried thyme, dried oregano, smoked paprika and ground cumin: puree.
  3. Place spareribs in sealable plastic bag and pour in marinade. Marinate ribs for 1 hour or overnight in refrigerator.
  4. Remove ribs from bag; do not discard marinade.
  5. Place ribs on grill over indirect heat of approximately 250°F for 2½ to 3 hours. When finished, ribs should be exposed and meat should be fork-tender.
  6. In separate pot, reduce marinade down to a glaze. Serve glaze alongside spareribs as a dipping sauce.
  7. For Pickled Avocado, Red Onion and Tomato Salad, combine all ingredients in bowl and lightly toss.