Place beef ribs and wine in a large tray and leave to marinate for 10 minutes. Drain marinade and coat the beef ribs in salt, shaking off any excess.
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.
* Meaning ‘barbecue’, asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.
* Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.
Cook the beef ribs over a medium fire or coals, turning occasionally, for 1 hour or until moisture appears on the surface and the ribs are just cooked. Ideally, there should be small spots of browned salt on the ribs.
* Meaning ‘barbecue’, asado can also refer to cuts of meat that are suitable for barbecuing. Although a South American cooking term, most Australian butchers are familiar with it. If not, ask your butcher for short beef ribs.
* Don’t use fine salt to marinate the ribs as it will be absorbed too easily and your ribs will taste excessively salty. It’s best to use sea salt flakes or coarsely ground rock salt.