Costillas de Chancho a la Parrilla
Spicy pork ribs, Chilean-style. This recipe is for 2 serves.
- 1 ground fresh chile paste, sambal oelek
- 2 large cloves garlic, finely minced
- 1 tablespoon dried oregano
- 4 pounds pork ribs
- Combine the salsa de aji, garlic, and oregano in a small bowl.
- Place the ribs in a nonreactive dish; rub the chile mixture over all surfaces, cover the dish, and refrigerate for at least 12 hours or up to 2 days.
- Return to room temperature before cooking.
- Bake the ribs, if desired.
- Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours.
- When the fire is ready, place the grill rack about 4 inches away from the hot coals.
- It's important that the ribs cook slowly and that the fat renders.
- Avoid flare-ups, because the chile mixture will become bitter.
- Turn the ribs frequently, and grill for about 1 hour if they were pre-baked or 2 hours if they were not, until the pork is cooked through and fork-tender when pierced between the ribs.
- It's important to keep the charcoal at an even, moderate heat the whole time.
- When the ribs are done, transfer to a cutting board and slice into individual ribs.
- Serve hot.