Churrasco (Brazilian-style barbecue) Recipe

Name: Churrasco (Brazilian-style barbecue)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 80 mL orange juice (about 1 orange); 2 cloves garlic, crushed; 2 mL (½ tsp.) salt; 750 g pork spareribs; 5 mL (1 tsp.) smoked paprika; 15 mL (1 tbsp.) brown sugar; 15 mL (1 tbsp.) orange zest (about 1 orange); 2 mL (½ tsp.) salt; 10 mL (2 tsp.) cumin seed; 2 mL (½ tsp.) pepper; 2 mL (½ tsp.) cayenne pepper; ½ flattened chicken; 10 mL (2 tsp.) dried oregano; 5 mL (1 tsp.) coriander seed; 5 mL (1 tsp.) smoked paprika; 1 mL (¼ tsp.) hot pepper flakes; 2 mL (½ tsp.) salt; 2 2 mL (½ tsp.) pepper; 2 cloves garlic, chopped; 300 g top sirloin cap; 7 mL (1½ tsp.) coarse salt; 5 mL (1 tsp.) olive oil

Ingredients

80 mL orange juice (about 1 orange)
2 cloves garlic, crushed
2 mL (½ tsp.) salt
750 g pork spareribs
5 mL (1 tsp.) smoked paprika
15 mL (1 tbsp.) brown sugar
15 mL (1 tbsp.) orange zest (about 1 orange)
2 mL (½ tsp.) salt
10 mL (2 tsp.) cumin seed
2 mL (½ tsp.) pepper
2 mL (½ tsp.) cayenne pepper
½ flattened chicken
10 mL (2 tsp.) dried oregano
5 mL (1 tsp.) coriander seed
5 mL (1 tsp.) smoked paprika
1 mL (¼ tsp.) hot pepper flakes
2 mL (½ tsp.) salt
2 2 mL (½ tsp.) pepper
2 cloves garlic, chopped
300 g top sirloin cap
7 mL (1½ tsp.) coarse salt
5 mL (1 tsp.) olive oil

	PREP TIME 30m	COOK TIME 2h	TOTAL TIME 2h30m
YIELD 4 servings

Instructions

Pour 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.
In 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.
Mix all the chicken dry marinade ingredients together in a bowl
Rub chicken with dry marinade and let sit in fridge for at least 3 hours or overnight.
Preheat barbecue to high.
Grease the barbecue grill.
Grill 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).
Rub 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.
Grill spareribs on barbecue for about 5 to 6 minutes, turning them over at the halfway point, to brown meat.
Serve the different meats with chimichurri sauce, grilled vegetables, and jacket potatoes.