This evening after work, I picked up some cold deli baby back ribs from the corner grocer, plannning to heat 'em up and add some kind of sauce to dip them in -- but what kind? The usual barbecue would be too heavy for this heat....
Looking at the various condiments and suchlike and after reading the ingredients, I decided to try chimichurri, which is what gauchos slather on grilled meat. (Or so they say. If you'd rather think of it as the Argentine answer to A-1 or Worcestershire sauce, you wouldn't be wrong.)
Oh, wow, does that ever work! Blended very nicely with the smokey ribs and went well with the big salad. Tam liked it, too. It's worth trying if you never have.
T. R. MCELROY'S STREAMLINED TELEGRAPH KEYS
1 year ago