Ribs

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 ½ tbsp Kashmiri Masala Paste (link to Patak’sbrand)

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!