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Nigerian Barbecue Ribs

Also known as Nigerian Barbecue Ribs (BBQ Local Style)

Nigerian-style BBQ Ribs is a modern urban Nigerian dish that adapts the global barbecue tradition to the bold, intensely spiced Nigerian palate. Unlike the sweet, tomato-based American BBQ, Nigerian BBQ Ribs are first marinated and parboiled in the classic Nigerian spice blend — Knorr, thyme, curry, onion, Cameroon pepper — then finished over charcoal or in a hot oven, with a final glaze of a spicy, slightly sweet Nigerian BBQ sauce made from tomato, Atarodo, sugar and soy sa

Nigerian Barbecue Ribs, Nigerian cooking

Ingredients

  • 1 big rack of pork or beef ribs, cut into individual pieces
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • 1 teaspoon of ground Cameroon pepper
  • 1 teaspoon of garlic powder
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste FOR THE NIGERIAN BBQ GLAZE:
  • 3 big big tablespoons of tomato paste
  • 2 big tablespoons of soy sauce
  • 1 tablespoon of honey or sugar
  • 1 teaspoon of Atarodo powder or hot sauce
  • 1 teaspoon of garlic powder
  • 2 big tablespoons of vegetable oil

Method

  1. 01

    Seasoning. Season the ribs generously with curry, thyme, Cameroon pepper, garlic powder, crushed seasoning cubes and salt. Rub the spices into the meat. Allow to marinate for 1 hour minimum, overnight for best results.

  2. 02

    Parboiling. Place the seasoned ribs in a pot with sliced onion and just enough water to cover. Bring to a boil, then simmer for 30 to 35 minutes until the ribs are partially cooked and tender but not falling apart.

  3. 03

    Making the BBQ Glaze. Combine all glaze ingredients in a small pan over low heat. Stir together until smooth and slightly thickened. The glaze should be thick enough to coat the back of a spoon.

  4. 04

    Grilling and Glazing. Place the parboiled ribs on a hot charcoal grill or in a preheated oven at maximum oven heat. Grill for 15 to 20 minutes, turning and basting with the Nigerian BBQ glaze every 5 minutes. The ribs should develop a deep, caramelised, slightly charred exterior with the glaze baking onto the surface.

  5. 05

    Serving. Serve immediately while hot, with extra glaze on the side for dipping.

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