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Argentinean-Style Ribs

Argentinean-Style Ribs

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At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Coat the ribs heavily with salt. This brings out the fat.
  3. Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
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GREAT flavor for ribs and not difficult. These are not your standard, break-out-the-bib ribs. They're easy, not messy, and quick! You can vary the amount of salt you use, but you should be pretty generous with the amount you coat on the ribs. The salt just cuts the fat away! These are also tasty as leftovers. Just steam them for 5 minutes and they're as good as right off the grill! Definitely one of the best rib recipe's I've ever tried!

Critical Chris

Stop!!! This is an excellent recipe but I know why it is too salty for most of the reviewers. You are not using the right salt. When they say coarse salt you need to use at least Kosher salt but I use more like a rock salt. After cooking most of it breaks away and the meat is not too salty. A fine salt will absolutely ruin this dish.


way too salty for our tastes == the limes helped tremendously, but not enough.