Some meals are better eaten in the comfort of your home, where you don’t have to mind the sticky fingers, the sauce on your cheek, or the growing pile of napkins on the table. Barbecue pork ribs are one of them.
With the long holiday coming, this is an especially good time to learn to embrace rather than worry about the mess.
Getrude Ayieko, the chef behind Mama’s Plate, shares her saucy, melt-off-the-bone pork ribs recipe, guaranteed to not only get everyone to the table without much persuasion, but also have them rolling up their sleeves and digging in.
A rack of ribs (1kg)
Mustard or mayonnaise
All-purpose seasoning mix
Paprika
1 chilli cube
Salt
For the barbeque sauce:
Ketchup
Brown sugar
Soy sauce
Vinegar
Fresh orange juice
It starts with choosing your cut. When it comes to pork ribs, Chef Ayieko recommends baby back ribs, which are uniform in size and generally make for a neat presentation. However, she notes that baby back ribs in Kenya can sometimes have very little meat because butchers tend to prioritise other cuts.
If buying from a local butcher, she recommends giving clear instructions on the cut you want. Otherwise, spare ribs or shoulder ribs from a well-stocked supermarket are good alternatives. “Whichever cut you choose, don’t go for an extremely lean rack,” she says. “Fat is flavour. A little of it gives the ribs a better result.”
Once you have your ribs, take them out and check the bone side for the thin white membrane covering the rack. If it is still attached, slide the tip of a knife under the edge of the membrane, loosen it, and pull it away. Removing it, Chef Ayieko says, helps the seasoning to penetrate the meat and flavour it evenly on both sides.
Pat the ribs dry and then spread a thin layer of mustard or mayonnaise over one side of the rack. “This acts as a binder for the seasoning,” says the chef.
Over the spread, sprinkle your spice mixture and salt, adding paprika for its smoky flavour and colour. Rub the spices gently into the ribs, working them into the meat rather than simply leaving them sprinkled on top. Flip the rack over and repeat the process on the other side, making sure to season the edges as well.
Wrap the seasoned rack first in baking paper, then in aluminium foil. This double wrap helps trap the ribs’ natural juices and melted fat, creating a moist cooking environment that keeps the meat juicy and tender rather than allowing it to dry out. It also traps heat and steam around the ribs, helping them cook evenly.
Place the wrapped ribs on a baking tray and transfer them to a preheated oven. Bake at 180°C for about two hours or until the meat is tender and pulls away from the bones.
“It’s possible to tell whether ribs are perfectly cooked without cutting into the rack,” Chef Ayieko notes. “You can try and twist one of the bones. If it easily twists off the meat, then they are perfectly done.”
While the ribs are cooking, turn your attention to the barbecue sauce. The sticky, sweet and slightly tangy coating that will give the ribs their final burst of flavour. Pour some ketchup into a saucepan and add brown sugar, soy sauce, vinegar and fresh orange juice. You can also include some of the orange pulp to add an extra citrusy zing to the ribs.
Place the saucepan over medium heat and stir until the sugar dissolves and the ingredients are well combined. Allow the sauce to simmer gently for a few minutes, stirring occasionally until it thickens slightly and becomes glossy.
Once the ribs are ready, take them out of the oven and carefully unwrap them. Slather the barbecue sauce onto the rack, making sure to coat both the top and bottom sides.
“Be careful not to overdo the sauce, because we don’t want it overpowering the flavour of the seasoning,” the chef adds. “A light, even brush is enough.”
Sprinkle a little brown sugar over the top, then put the ribs back in the oven, uncovered, for about 15 minutes. Turn the heat up to its highest setting to allow the sugar and sauce to caramelise, creating that sticky, slightly charred finish. Then, as the chef puts it, slice the rack into individual ribs and watch the meat fall off the bone.
The ribs can be enjoyed on their own, but if you want to turn them into a full meal, she recommends pairing them with potatoes and a salad.
“The potatoes can be in any form; French fries, wedges, mashed, or even mukimo,” she says. “As for the salad, my favourite to have with this is cold apple slaw or Waldorf salad.”
While the chances of having any leftovers are slim, Chef Ayieko advises reheating them uncovered in an air fryer for about five minutes. Alternatively, wrap the ribs in foil and place them in a preheated oven for about 15 minutes.
