Ingredients:

1 cup Salsa de Aji Colorado a la Chilena or ground fresh chile paste, sambal oelek, or harissa sauce
2 large cloves garlic, finely minced
1 tablespoon dried oregano
4 pounds pork ribs

Methods:

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 tenders.Avoid flare-ups, because the chili 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.
5. When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot.