This recipe appears in:Latin American Cuisine: Colombian-style Barbecue Ribs
Note: Ask your butcher for the rib bones from a prime rib roast, preferably with about a half inch of meat still attached.
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- 12 beef rib bones (preferably in two 6-bone racks, see note above)
- Kosher salt and freshly ground black pepper
- 1 recipe ají
Season ribs generously on all sides with salt and pepper. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place ribs over cooler side of grill and cook, turning occasionally, until a knife inserted between the bones shows little resistance and deep brown crust has developed, about 4 hours. Remove from grill, allow to rest for 10 minutes, and serve with ají.