View source for Costillas de Chancho a la Parrilla

== Description ==
[[Image:Imagen 149.gif|300px|thumb|Costillas de Chancho a la Parrilla]]
Spicy pork ribs, Chilean-style. This recipe is for 2 serves.

== Ingredients ==
* 1 ground fresh [[chile paste]], [[sambal oelek]]
* 2 large cloves [[garlic]], finely minced
* 1 tablespoon dried [[oregano]]
* 4 pounds [[pork ribs]]

== Procedures ==
# Combine the [[chile paste|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 peppers|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.

[[Category:Chilean cuisine]]
[[Category:Meat Recipes]]
[[Category:Meat Recipes]]
[[Category:Pork rib Recipes]]