Prep - If marinating meat, crush garlic, salt, vinegar, and pepper into a paste. Pat ribs dry with paper towels. Sprinkle all sides heavily with salt, pressing into the meat and bones. Let sit for 15 minutes. If using, loosely wipe salted surfaces with a paper towel, rub with paste, and marinate in refrigerator for an hour. Preheat grill (preferably wood fire) to between 400°F to 450°F (205°C to 235°).
Grill - Arrange ribs diagonally, space 1-inch apart, on lightly oiled grill grates. Grill undisturbed with the cover up until bottoms are browned and release from the grates, about 6 minutes. Flip ribs and cook until browned, about another 2-4 minutes. The ribs are done when an instant thermometer registers 130°F (55°C) when inserted into the meat. Remove from grill and let rest at least 5 minutes.
Serve - Serve ribs whole or, if serving with an assortment of meats for a larger group, cut each rib diagonally between the bones. Serve with chimichurri on the side and a nice bottle of Argentinean Malbec red wine.