Begin by lathering the beef ribs with oil and seasoning with my Gaucho Steakhouse (or SPG) thoroughly. Next we will place them in the grilling basket and secure them for slow cooking next to the fire. If you do not have a grill cage, then you can easily replicate this by grilling them over the flames about 6-8 inches away from the hot coals. Slow roasting them will be the same on the grill or in a leaning cage.

Preheat your grill for a medium low heat fire (around 275-300F) with the heat being about 6-8 inches away from the meat.

Add the beef ribs to the grill, bone side away the fire, to roast for 30 minutes. Make sure both rib steaks get a chance close to the fire to develop a crust. Once the ribs have developed a good crust for both steaks, flip them over to the bone side facing the fire and continue cooking for 3.5-4 hours until the meat is tender and has pulled away from the ribs (somewhere between 180-200F internal). Every 30 minutes, baste the ribs with beer or beef broth to keep them moist. Once the ribs are done cooking, pull them off and let them rest for 20 minutes.

Add all the ingredients for the Red Onions & Herb Sauce to a bowl and mix together. If you do not have pickled red onions, feel free to thinly slice raw red onions and use instead.

Once the ribs are done resting, pull out of the grilling basket and slice between the bones. Top with the Red Onion and Herb Sauce and enjoy! Cheers!