Everyone’s Mummy made the best ribs – my Mummy was no exception.
Hers had a little tweak to it – an extra step – well worth your
extra efforts
Part A
Ingredients:
1 tsp salt
1 ½ tsp crushed garlic
1 ½ tsp citric acid powder
¾ tsp red chili powder
(SUB: ¼ tsp red
chili powder –AND– 1 tbsp ‘Pili Pili Mbuzi’ … recipe to follow)
1 cup water
2 tbsp margarine
Part B
Ingredients:
1 lbs ‘Miami cut’ beef short ribs, washed
-Max 1 inch
thick
-Excess fat
trimmed off
Directions – STEP 1 (ahead of time):
1. Combine Part: A in pot
2. Bring to a boil over high heat
3. Simmer over medium-low heat for 20 minutes – until loose syrup consistency
4: Place in large bowl/container and bring to BBQ side
Directions – STEP 2:
1. Clean, oil, and pre-heat BBQ on high to 400 degrees
2. Lower heat to medium
3. Lay ribs flat and BBQ for 3-5 min – until pool of juices form
on top
4. Flip ribs and BBQ for 1 minute
5. Remove from grill and place ribs in container from Step 1.4
above
6. Fully coat ribs with mixture from step 1
7. Place ribs back on BBQ for 1 min, flipping half way
8. Remove from BBQ and let stand for 1 min
9. Enjoy!
