Spicy Barbecue Ribs

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.