When it comes to me fusing Nigerian recipes with Western recipes, I try not to make any drastic changes, but it could also be quite frustrating. I don’t know about other food bloggers, but sometimes my passion feels like a burden; and not only when you don’t have all your gadgets in place, but also when you have to think about recipes. Sometimes, it could be so over whelming, but on days like that, I take a break; a well deserved and long one to clear my head.
What makes a good rib isn’t the babeque sauce, its the dry rub that goes on and marinates with the meat before cooking. In other words, it’s how you treat the meat that makes for a lip smacking rib. The bbq sauce only ties the flavors with the meat. If you have a grill or a smoker, you can utilize this recipe to the fullest. For those of us that use the oven, it works just as well. The only risk you have is leaving the meat on the broiler for too long…This is a great summer and Autumn recipe. Yes it’s great for thanksgiving and Christmas too.
Ingredients
lbs meaty beef ribs
Liquid smoke (very optional)
3 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dry pepper powder
1-1 and half tablespoon grounded fresh uziza(piper guineense) seeds
2 tablespoons brown sugar
Bouillon(optional)
1 tablespoon salt,
1 teaspoon smoked paprika
2 teaspoons oregano(parsley, rosemary, thyme or Italian seasoning works)
Your favorite bbq sauce
Cooking instructions
wash and pat ribs until dry(it has to be very dry for the ingredients to stick)
Season the ribs with a tiny amount of salt. Let it sit for a few minutes. Then douse with some liquid smoke if using(not necessary). Rub in the olive oil and set to rest.
Mix the remaining ingredients except the bbq sauce; making sure to watch the salt and bouillon content. Rub the mix generously into the meat; then place into into a foil wrapper; making sure to wrap it tightly and folding the edges like a pocket. place it into your refrigerator to marinate for 8-12hours. Pre heat oven to 250 degrees, place the ribs in a lined tray and slowly cook in the oven for about 3and half-4hours.(make sure all the holes and pockets of the wrapped ribs are tightly closed. That way, the steams do not escape; instead it cooks the ribs).
After about 3 and half hours, check the ribs for doneness. (After this stage, i let my ribs cook a little longer).
Once the ribs are done and falling off the bone, drain off the excess fat/liquid; then brush the ribs with your favorite bbq sauce.
Set your oven to broil. Broil your ribs on the lowest setting; making sure you keep an eye on it so it doesn’t burn.
Once your ribs are brown(but not burnt) and sticky. Serve with your favorite side. I served mine with my yam mash.
Notes
If you like your ribs extra spicy, you could also crush some habaneros and mix with the bbq sauce before brushing on to the ribs.
Od9jastyles ( Food
Recipe )
