Kenyan Chargrilled Beef Ribs
Charred, smoky beef ribs seasoned with aromatic spices and grilled until the edges char and the meat falls from the bone. A Kenyan street food classic that's crispy outside and juicy within.
- Total time
- 45 min
- Servings
- 4
- Calories
- 620
- Protein
- 52g
Ingredients
- 3 lbs beef short ribs or beef back ribs
- 2 tablespoons kosher salt
- 1.5 tablespoons freshly ground black pepper
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¼ cup fresh cilantro or parsley, roughly chopped
Instructions
- 1
Pat the 3 pounds of beef ribs completely dry with paper towels — dry meat develops a better char on the grill. If there's a thin membrane on the bone side, pull it off with your fingers.
- 2
In a small bowl, combine 2 tablespoons kosher salt, 1.5 tablespoons freshly ground black pepper, 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 0.5 teaspoon cayenne pepper. Stir until evenly combined.
- 3
Generously rub the spice mixture all over both sides of the ribs, working it into the meat and pressing it so it adheres. Let the ribs sit at room temperature for 15 minutes while you prepare the grill — this helps them cook evenly.
- 4
Set up your charcoal grill or gas grill for two-zone cooking: one side at medium-high heat (about 400°F), one side at medium heat (about 350°F). If using charcoal, pile coals on one half of the grill; if gas, preheat one side fully and set the other to medium. Let the grill preheat for 5 minutes until you can hold your hand 2 inches above the grate for only 3–4 seconds on the hot side.
- 5
Place the ribs on the medium-high heat side, bone-side down. Listen for an aggressive sizzle — you should hear the fat hitting hot metal immediately. Do not move the ribs for the first 4–5 minutes. You want a dark mahogany char to develop on the meat side.
- 6
Flip the ribs bone-side down and move them to the medium heat side of the grill. The ribs will continue cooking low and slow. Every 4–5 minutes, rotate them slightly to create crosshatch marks and prevent any one spot from burning.
- 7
Continue grilling until the meat is tender and pulls back from the bones, 15–20 minutes total. Pierce the thickest part of the meat with a knife — it should slide through with gentle pressure. The outside should be deeply charred with some black, caramelized edges.
- 8
Transfer the ribs to a cutting board. In a small bowl, whisk together 3 tablespoons fresh lemon juice and 2 tablespoons extra-virgin olive oil. Brush this mixture over the hot ribs and sprinkle with 0.25 cup fresh cilantro or parsley. Rest for 3–4 minutes so the juices redistribute into the meat.
- 9
Separate the ribs by cutting between the bones, arrange on a serving platter, and serve hot with lime wedges and extra chopped cilantro. Nyama Choma is traditionally eaten with grilled tomatoes, onions, and ugali (maize polenta), plus hot sauce or peri-peri seasoning on the side.
Tools you’ll need
- paper towels
- small mixing bowl
- charcoal or gas grill
- grill thermometer
- long tongs
- cutting board
- sharp knife
- small whisk
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