Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Sambal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ground fresh chile paste, Sambal oelek
- 2 large cloves garlic, finely minced
- 1 tablespoon dried oregano
- 4 pounds pork ribs
Directions
Combine the salsa de aji, garlic, and oregano in a small bowl.
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.
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 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.
When the ribs are done, transfer to a cutting board and slice into individual ribs. Serve hot.
Category:Chilian Recipes
Category:Chilian Meat Dishes