Nigerian Uziza Ribs is a modern Nigerian recipe for a dish of beef ribs marinated with local spices that's cooked slowly in a low oven. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Uziza Ribs.
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Uziza is a relative of black pepper, also known as Guinea pepper, Piper guineensee.
Ingredients:
500g meaty beef ribs
Liquid smoke (very optional, I double the amount of smoked paprika instead)
3 tbsps olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chilli powder
1-1½ tsp ground fresh uziza (Guinea pepper) (Piper guineense) seeds
2 tbsps brown sugar
Bouillon (optional)
1 tsp salt,
1 teaspoon smoked paprika
2 teaspoons oregano (parsley, rosemary, thyme or Italian seasoning works)
Your favourite bbq sauce (eg: West African Style barbecue sauce)
Method:
Wash the ribs then pat then dry (they need to be very dry for the ingredients to stick).
Season the ribs with a tiny amount of salt. Let them sit for a few minutes then douse with some liquid smoke if using(not necessary). Rub in the olive oil and set aside to rest.
In a bowl, mix together the remaining ingredients except the bbq sauce; making sure to watch the salt and bouillon content. Rub the mix generously into the meat; then place into into a foil wrapper; making sure to wrap it tightly and folding the edges like a pocket. place it into your refrigerator to marinate for 8-12hours.
Pre-heat your oven to 220C, place the ribs in a lined baking tray and slowly cook in the oven for about 3½-4hours.(make sure all the holes and pockets of the wrapped ribs are tightly closed. That way, the steam will not escape; instead it cooks the ribs). After about 3½ hours, check the ribs for doneness. (After this stage, I let my ribs cook a little longer). Once the ribs are done and falling off the bone, drain off the excess fat/liquid; then brush the ribs with your favourite bbq sauce. Set your oven to broil. Broil your ribs on the lowest setting; making sure you keep an eye on it so it doesn't burn. Once your ribs are brown(but not burnt) and sticky.
Serve with your favourite accompaniment. I served mine with pounded yam.
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