Spicy Barbecue Ribs
Aperçu
These are pork ribs rubbed with a blended wet marinade, then smoked over indirect heat on a grill. The source names no country, and the framing of the article is American barbecue: it discusses spareribs against baby back ribs against country-style ribs, and the merits of grilling versus baking. The marinade tells a different story. Blended garlic, ginger, bell pepper, habanero, tomato and a bouillon cube is a West African wet rub, not an American dry rub, and the contributor is Togo-based. What results is a hybrid: American technique and cut, West African seasoning. That combination is genuine and increasingly common, and it is what most contemporary African barbecue actually looks like. Africa has its own grilled meat traditions this is not: Nigerian suya, coated in peanut-based yaji; South African braai; Kenyan and Tanzanian nyama choma; Moroccan brochettes. None of them uses pork ribs or American indirect grilling. Because the seasoning carries clear regional markers, this stays in the African collection with no country attributed, and it is flagged for a decision. Indirect grilling is the technique that matters: the ribs cook beside the heat rather than over it, for over two hours.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Blend the garlic, ginger, bell pepper, habanero, oil, tomatoes and bouillon cube together.
- 2
Rub two thirds of this mixture over both sides of the ribs, then transfer them to a roasting pan. Cover and refrigerate for 4 to 8 hours.
- 3
Set up the grill for indirect grilling. Brush and oil the grill grate.
- 4
Arrange the ribs on the hot grate, cover the grill and smoke cook for 1 hour.
- 5
Uncover and brush the ribs with the remaining marinade.
- 6Re-cover and continue cooking until tender and almost done
a further 15 to 30 minutes for baby back ribs, or 30 to 60 minutes for spareribs.
- 7
Serve hot.
Notes de l’Africook
- Set the grill up for indirect heat, with the coals to one side and the ribs beside rather than over them. Directly over the heat they burn long before they are tender.
- Keep back a third of the marinade for basting rather than using it all at the start. Raw marinade that has touched uncooked meat should not go on at the end.
- Marinate for the full 4 to 8 hours. Ribs are thick and a short marinade only seasons the surface.
- Baby back ribs are more tender and meatier than spareribs and cook faster. Spareribs come from the belly and need longer.
- Three habaneros in this quantity is assertive but not overwhelming, since much of the heat mellows over two hours of cooking.
- The oven works if you have no grill: 150°C, covered, for around 2 hours, then uncovered and basted for the last 30 minutes.
Questions fréquentes
What cut of ribs should I use?
Baby back ribs are the tenderest and meatiest, from the loin area, and are what this recipe uses. Spareribs come from the belly, have less meat around the bone and need longer cooking. Country-style ribs are meatier still but are usually baked or braised rather than barbecued.
Is this an African recipe?
It is a hybrid, and the entry says so. The technique and cut are American barbecue, while the marinade of blended garlic, ginger, bell pepper, habanero and bouillon cube is West African. The contributor is based in Togo. No country is attributed and it is flagged for a decision on classification.
What is indirect grilling?
Cooking the food beside the heat source rather than directly over it, with the grill covered so it works like an oven. It is what allows a thick cut like ribs to cook through over two hours without the outside burning. On a charcoal grill, bank the coals to one side.
Can I bake them instead?
Yes. Cover and bake at around 150°C for about two hours, then uncover, baste with the reserved marinade and give them another thirty minutes to colour. You lose the smoke, which is a substantial part of barbecue, but the ribs come out tender and the marinade still does its work.
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