Embed the rib on the cross, from the side of the bone first into the fire. Place the wires around the bone and take to the fire for 3 hours (until golden).
To make the brine: In a saucepan with water, add salt, laurel, garlic and pepper.Warm. Then move to a bowl and let stand. Once it begins to sweat put it to the ribs.
To make the Chimichurri: Chop garlic very small. Add to a container with chopped parsley, ground pepper, oregano, pepper and salt. Finish with a laurel leaf and add the liquid ingredients: neutral oil (sunflower or corn) and wine vinegar. Let it rest.
