Colombian-Style Barbecued Beef Ribs
Yield: serves 4	/ Active time: 10 minutes	Total time: 4 hours

Ingredients
12 beef rib bones (preferably in two 6-bone racks, see note above)
Kosher salt and freshly ground black pepper
1 recipe ají

Directions
1.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.
2.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.

Ají (Colombian-Style Tomato and Onion Salsa) Recipe
Yield: makes about 3 cups	/ Active time: 3 minutes	Total time: 3 minutes

Ingredients
4 medium roma tomatoes, cut into 1/2- to 1/4-inch dice (about 2 cups)
4 scallions, white parts only, split into quarters lengthwise, finely sliced (about 1/4 cup)
1/2 cup loosely packed fresh cilantro leaves, finely chopped
1 serrano or jalapeńo chili, seeds and stems removed, finely chopped (optional)
Kosher salt
1/2 cup cold water

Directions1.	
Combine tomatoes, scallions, cilantro, and chili in a small bowl. Season generously with salt and let sit 2 minutes until salt dissolves. Add water and stir to combine. Ají can be eaten immediately or stored in a sealed container in the refrigerator for up to 5 days


http://www.seriouseats.com/recipes/2012/08/colombian-style-barbecued-beef-ribs-recipe.html
http://www.seriouseats.com/recipes/2012/06/aji-colombian-style-tomato-and-onion-salsa-recipe.html