Ingredients:
For the Ribs:

– 1.5 – 2 kg pork baby back ribs
– 1 tbsp salt
– 1 tbsp black pepper
– 1 tbsp paprika
– 1 tsp cayenne pepper (optional for heat)
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 1 tbsp brown sugar
– 2 tbsp vegetable oil

For the Basting Sauce

– 3 tbsp tomato paste
– 2 tbsp soy sauce
– 2 tbsp honey or brown sugar
– 1 tbsp apple cider vinegar or lemon juice
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 small green chili, minced (optional)
– Salt and pepper to taste

Instructions:

1. Prep the ribs (5 minutes)
– Pat the ribs dry with paper towels.
– Remove the thin silver skin membrane from the bone side (optional but improves tenderness).
– Rub the ribs generously with oil and then the dry seasoning mix.
2. Marinate or Rest (optional)
– For deeper flavor, let the ribs marinate in the rub for 1–2 hours or overnight in the fridge.
3. Oven Roast / Slow Cook (2 – 2.5 hours)
– Preheat oven to 150°C (300°F).
– Wrap ribs in foil (meat side up) and place on a baking tray.
– Bake for 2 to 2.5 hours until meat is tender.
4. Make the Basting Sauce (while ribs bake)
– Combine all sauce ingredients in a pan.
– Simmer over low heat for 10 minutes until slightly thickened.
5. Grill or Broil for Finish (10–15 min)
– Remove ribs from foil.
– Baste generously with the sauce.
– Grill on a hot charcoal jiko or oven broiler for 10–15 min, turning and basting to caramelize the sauce and get a slight char

Serve With:

– Kachumbari (Kenyan salsa)
– Ugali or mashed potatoes
– Grilled maize or roasted plantains
– Cold beer or a tangy passion juice