Chimichurri Pork Spare Ribs

about 3 pounds of pork spare ribs

24 hour brine in salt/sugar with apple cider vinegar & bay leaf. 

washed off the brine and marinaded the meat for 1 hour with

1 cup sherry

1/4 cup lemon juice

1/4 cup chopped rosemary

3 garlic cloves minced 

salt & pepper

for the chimichurri

1 1/2 cups parsley 

4 garlic cloves

2 tbsp oregano 

1 1/2 tbsp rosemary 

1 tbsp thyme

1 fresh bay leaf

1 tsp chili flakes

3/4 cup olive oil

1/3 cup sherry 

salt and pepper 

lit the grill, waited 45mins. 350 dome indirect plate setter legs down, meat cut in half and placed on V rack bone side down in drip pan. flipped to bone side up after 1 hour, basted with olive oil + salt pepper. cooked for another hour then basted them with the chimichurri sauce i made and let them sit in the grill for 10 more minutes. served on the side with bread and more chimichurri sauce.  They turned out amazing!! tangy, and spicy with the prefect crunch on the outside while still being moist on the inside.