Churrasco (Brazilian-style barbecue)
Prep Time
Cooking Mode
80 mL (⅓ cup) cup orange juice
2 garlic, crushed
2 mL (½ tsp.) tsp. salt
750 g (1⅔ lb.) lb. pork spareribs
5 mL (1 tsp.) tsp. smoked paprika
15 mL (1 tbsp.) tbsp. brown sugar
15 mL (1 tbsp.) tbsp. orange zest
2 mL (½ tsp.) tsp. salt
10 mL (2 tsp.) tsp. cumin seed
2 mL (½ tsp.) tsp. pepper
2 mL (½ tsp.) tsp. cayenne pepper
½ flattened chicken
10 mL (2 tsp.) tsp. dried oregano
5 mL (1 tsp.) tsp. coriander seed
5 mL (1 tsp.) tsp. smoked paprika
1 mL (¼ tsp.) tsp. hot pepper flakes
2 mL (½ tsp.) tsp. salt
2 mL (½ tsp.) tsp. pepper
2 garlic, chopped
300 g (⅔ lb.) lb. top sirloin cap
7 mL (1½ tsp.) tsp. coarse salt
5 mL (1 tsp.) tsp. olive oil
80 mL (⅓ cup) cup orange juice
2 garlic, crushed
2 mL (½ tsp.) tsp. salt
750 g (1⅔ lb.) lb. pork spareribs
5 mL (1 tsp.) tsp. smoked paprika
15 mL (1 tbsp.) tbsp. brown sugar
15 mL (1 tbsp.) tbsp. orange zest
2 mL (½ tsp.) tsp. salt
10 mL (2 tsp.) tsp. cumin seed
2 mL (½ tsp.) tsp. pepper
2 mL (½ tsp.) tsp. cayenne pepper
½ flattened chicken
10 mL (2 tsp.) tsp. dried oregano
5 mL (1 tsp.) tsp. coriander seed
5 mL (1 tsp.) tsp. smoked paprika
1 mL (¼ tsp.) tsp. hot pepper flakes
2 mL (½ tsp.) tsp. salt
2 mL (½ tsp.) tsp. pepper
2 garlic, chopped
300 g (⅔ lb.) lb. top sirloin cap
7 mL (1½ tsp.) tsp. coarse salt
5 mL (1 tsp.) tsp. olive oil
Directions
1Pour orange juice into a large saucepan of boiling water, add the garlic, salt, and pork spareribs, and cook for an hour at a gentle simmer.
2In the meantime, mix together the sparerib dry marinade ingredients together in a small bowl. When ribs have finished cooking, rub them with dry marinade. Let them sit in fridge for at least 3 hours or overnight.
3Mix all the chicken dry marinade ingredients together in a bowl
4Rub chicken with dry marinade and let sit in fridge for at least 3 hours or overnight.
5Preheat barbecue to high. Grease the barbecue grill.
6Grill half-chicken directly on barbecue grill until nicely browned. Next, turn off one one burner and continue cooking chicken over indirect heat with the lid closed for about 35 minutes or until internal temperature reaches 82°C (180°F).
7Rub beef with 5 mL (1 tsp.) coarse salt. Grill for about 5 to 6 minutes, turning them over at the halfway point, for rare doneness. When cooked, add remaining salt and brush with olive oil.
8Grill spareribs on barbecue for about 5 to 6 minutes, turning them over at the halfway point, to brown meat.
9Serve the different meats with chimichurri sauce, grilled vegetables, and jacket potatoes.
10Adjust amounts based on the number of guests. The leftover meat will be excellent in salads or on panini sandwiches.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note