Asado

Method

Prepare a wood or charcoal fire, allowing it to burn down to hot embers with a good bed of coals. Season all meat generously with sea salt and black pepper on both sides, allowing the meat to rest for 30 minutes before cooking. Place the asado de tira ribs directly over the coals, bone-side down, cooking for 40-50 minutes without moving them until a golden crust forms. Add the chorizo, morcilla, sweetbreads and offal to the grill in the final 20-25 minutes, positioning them over cooler parts of the fire to prevent burning. Once all meat is cooked through with a charred exterior, transfer to a chopping board and cut the ribs between the bones. Arrange on a large platter, garnish with fresh parsley, and serve immediately with lemon halves for squeezing and crusty bread on the side.