Grill or bake this showstopper Rib Rack and pile it over the creamiest of hummus. Sweet potatoes and a bright punch of chimichurri make for a complete, nutritious dinner.
Recipe for Grilled 4-Bone Ribeye Rack with Hummus, Sweet Potatoes, and Chimichurri
Ingredients
Rib Rack
- 1 Campo Grande 4 Rib Rack
- 2 small sweet potatoes, cut in half lengthwise
- Salt
- Freshly ground black pepper
Chimichurri
- ½ cup fresh parsley, finely chopped
- 1 teaspoon ground aji (or other spicy ground pepper)
- 1 clove garlic, minced
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup water
- Salt
- Freshly ground black pepper
Hummus
- 14 oz. canned garbanzo beans, rinsed
- 1 Tablespoon tahini
- 2 cloves garlic, peeled
- 3 Tablespoons extra-virgin olive oil
- Juice from 1 lemon
- ½ Tablespoon ground cumin
- ½ Tablespoon salt
- Paprika
Preparation
- Season the rib rack with freshly ground salt and black pepper, then cut it in half, leaving 2 pieces with 2 bones each.Sear each piece on a cast iron or on the grill over high heat for 3 minutes on all 4 sides.If using a cast iron, add the butter and baste with garlic and fresh herbs until the rack reaches an internal temperature of 145°F. The searing should be 1.5 minutes on each side per centimeter of meat, ensuring a medium-rare result.
- Make slits on the cut-side of the sweet potatoes. Drizzle with olive oil, sprinkle with salt, and wrap in foil. Cook sweet potatoes with ribs in the oven or on the grill until soft.
- For the chimichurri, mix all the ingredients in a small bowl until combined. Set aside.
- For the hummus, add all the ingredients to a food processor and blend until smooth. Set aside.
- Once meat and potatoes are cooked, remove potatoes from foil and slice rack into individual ribs.
- Spoon a large dollop of hummus on each plate and place ribs on top. Serve with sweet potato and a hefty drizzle of chimichurri sauce. ¡Buen provecho!