Ingredients

• 1.5 kg Pork Ribs (St-Louis style)
• 4 tablespoons Aji Amarillo paste (Peruvian yellow chili paste)
• 3/4 cup Passion fruit pulp
• 4 cloves Garlic, finely minced
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Brown sugar
• 2 tablespoons White vinegar
• 2 tablespoons Olive oil
• 1 tablespoon Honey or maple syrup
• 1 tablespoon Lime juice
• to taste Salt
• to taste Freshly ground black pepper
• 1/4 cup Fresh cilantro, chopped

Instructions

1. 1

   In a large bowl, combine 3 tablespoons of aji amarillo paste, 1/2 cup of passion fruit pulp, minced garlic, cumin, oregano, brown sugar, white vinegar, olive oil, salt, and pepper.

2. 2

   Generously coat the pork ribs with this marinade. Cover and refrigerate for at least 4 hours, ideally overnight.

3. 3

   Prepare your grill for medium indirect heat (around 150-175°C / 300-350°F).

4. 4

   In a small saucepan, combine the remaining aji amarillo paste (1 tbsp), remaining passion fruit pulp (1/4 cup), honey, and lime juice. Bring to a simmer, then reduce heat and let it thicken slightly for 5-7 minutes to create the glazing sauce. Set aside.

5. 5

   Place the pork ribs on the grill grate, bone-side down, over the indirect heat zone. Close the lid.

6. 6

   Cook for 1 hour 30 minutes to 2 hours, basting regularly with the glazing sauce during the last 30 minutes, until the meat is very tender and easily pulls away from the bone.

7. 7

   Remove from the grill, let rest for 10 minutes before slicing and serving, garnished with fresh cilantro.