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  

1. 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.
2. 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.
3. For the chimichurri, mix all the ingredients in a small bowl until combined. Set aside. 
4. For the hummus, add all the ingredients to a food processor and blend until smooth. Set aside. 
5. Once meat and potatoes are cooked, remove potatoes from foil and slice rack into individual ribs. 
6. 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!