Berbere-Suya Fusion Ribs
Pork ribs seasoned with a mix of Ethiopian Berbere and Nigerian Suya spices.
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Ingredients
- 2 racks Baby back pork ribs
- 1/4 cup Berbere spice blend
- 1/2 cup Kuli-kuli (ground roasted peanut powder)
- 1 tablespoon Ginger powder
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1 teaspoon Grains of Selim (crushed)
- 4 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 medium Red onion, thinly sliced(optional)
- 1 tablespoon Kosher salt
Instructions
- 1
Remove the silver skin membrane from the back of the ribs and pat the meat dry with paper towels.
- 2
Whisk together the Berbere, kuli-kuli, ginger powder, crushed grains of Selim, and salt to create the dry fusion rub.
- 3
Massage the ribs thoroughly with the dry rub, ensuring an even coating on all sides, then refrigerate for at least 4 hours.
- 4
Preheat your oven or smoker to 275°F (135°C) and wrap the ribs tightly in heavy-duty foil with a few dabs of Niter Kibbeh.
- 5
Slow-roast the ribs for 2.5 to 3 hours until the meat is tender but not falling off the bone entirely.
- 6
Melt the remaining Niter Kibbeh and whisk in the honey and minced garlic to create a finishing glaze.
- 7
Unwrap the ribs, brush generously with the honey-butter glaze, and sear over high heat on a grill or under a broiler for 3-5 minutes per side until caramelized.
- 8
Rest the meat for 10 minutes, then slice between the bones and garnish with raw red onions and extra peanut powder.
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