Ingredients:

1 kg pork belly spare ribs
1 tbsp cooking oil
1 large onion, finely chopped
3 cloves garlic, minced
1 thumb-sized piece of ginger, grated
1 tsp Royco or beef cube (optional)
2 tbsp tomato paste
2 tomatoes, blended or grated
1 tbsp soy sauce
1 tsp paprika
1/2 tsp black pepper
Salt to taste
1/2 cup water
1 tbsp honey or brown sugar (optional for glaze)
Fresh coriander for garnish

Instructions:

In a large pot, place the pork ribs with some salt and cover with water.
Simmer for 30–40 minutes until tender. Drain and set aside.
Sauté the Base:
In a large pan or sufuria, heat oil.
Add onions, ginger, and garlic. Cook until golden.
Build the Sauce:
Stir in tomato paste, blended tomatoes, paprika, soy sauce, and Royco/beef cube.
Cook for 5–7 minutes until the sauce thickens.
Add the Ribs:
Toss in the pre-boiled ribs. Stir to coat well in the sauce.
Add a splash of water and simmer for 10–15 minutes, stirring occasionally.
For extra flavor, drizzle honey or brown sugar in the last 5 minutes.

Serve Hot:

Garnish with chopped coriander.
Serve with ugali, kachumbari, or mashed matoke.