Costillas de Chancho a la Parrilla

Description
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

Directions

 * 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.
 * 3) Bake the ribs, if desired.
 * 4) Prepare the coals for grilling; keep some new charcoal going to ensure a steady supply for 1 or 2 hours.
 * 5) When the fire is ready, place the grill rack about 4 inches away from the hot coals.
 * 6) It's important that the ribs cook slowly and that the fat renders.
 * 7) Avoid flare-ups, because the chile mixture will become bitter.
 * 8) 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.
 * 9) It's important to keep the charcoal at an even, moderate heat the whole time.
 * 10) When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot.