By cooking the ribs first covered with aluminum foil, they steam and become tender, while also infusing with the flavors and aromas of the marinade's spices and seasonings.
One of the reasons I immediately felt at home when I lived in the United States—Columbus, Ohio, to be exact—is that I found in its people an unconditional, unrivaled love for pork, exactly the same as we feel in Chile. I remember a few days after arriving, wandering with my husband through the icy Short North neighborhood, the first real winter of our lives, and encountering a chocolate shop that sold thick, crunchy slices of smoked bacon coated in dark chocolate.
When I made this in the States and didn’t have Chilean hot sauce available, I replaced it with sriracha. I compared labels and both have a very similar salt content, so no salt adjustments are necessary. Other similarly mild red hot sauces can be used as well, as long as you take into account the amount of salt another type of hot sauce might introduce and adjust as needed.
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