| 1 |
Combine the salsa de aji, garlic, and oregano in a small bowl. |
| 2 |
Place the ribs in a nonreactive dish; rub the chili 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. |
| 3 |
Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours. |
| 4 |
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 prebaked 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. |
| 5 |
When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot. |
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