Beef ribs on the grill grill in Argentine

First you should chop the beef ribs to such an extent that their length is around 5 cm. Next, proceed to marinating the ribs in one glass of chimchurri sauce and the next day take them out of the refrigerator and add pepper to taste. Preheat the grill or grill to the maximum temperature, then lay out the beef ribs and pour them with saline solution (6 tablespoons per 1 liter of water). Fry until browned, then pour the ribs with saline solution again and fry a little. Continue cooking for 15-20 minutes on a lower heat, turning over and watering more often with saline solution.
Grilled beef ribs in Argentine are ready to eat! The food is served with chimchurri sauce, lettuce leaves and vegetables. A great addition to the dish will be red wine. Bon appetit!