Skip Nav

Rainbow of Ribs

Argentines love their ribs: this grillout featured pork and beef versions, both English-cut (separated from one another along the bone) and flanken-style (cut across several bones). Tender, fall-apart morcilla, or blood sausage, was wrapped in foil and placed alongside ribs on the grill.

Source: Shawn O'Connor

Read More ArgentineBarbecueGrillingSouth AmericanCooking TipsParty PlanningCooking BasicsSummer

Download our new Selfie app!

Go to App Store
+