📍 Where this dish comes from: Tanzania · Ngorongoro Crater
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Discover the history of this region →
Where this chapter’s braised short ribs go low and slow, these ribs take the opposite approach — a bold pili pili marinade and real time over charcoal, finishing with a proper char while the bone-in cut stays genuinely juicy. It’s nyama choma’s spicier cousin, built specifically around ribs rather than boneless chunks.
What You’ll Need
Servings: 6 servings
Calories: 420kcal
Ingredients
- 3 lb bone-in beef ribs
- 3 tbsp oil
- 1 tbsp pili pili sauce or chili paste
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 lime juiced
- Salt to taste
Instructions
- Whisk oil, pili pili sauce, garlic, ginger, and lime juice into a marinade.
- Rub generously over the ribs, cover, and marinate at least 2 hours, or overnight for best flavor.
- Bring ribs to room temperature before grilling.
- Grill over medium heat, turning occasionally, 20–25 minutes until well charred outside and cooked through, moving to indirect heat if charring too quickly.
- Rest 5 minutes before serving.
Nutrition
Serving: 1serving | Calories: 420kcal | Protein: 35g | Fat: 29g | Fiber: 1g
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Health Benefits
- Beef ribs provide dense, bioavailable iron and zinc along with complete protein.
- Lime juice adds vitamin C to help offset the reduced produce intake typical of a keto diet.
- Chili in the pili pili marinade contains capsaicin, associated with a modest metabolic boost.
Pairs Well With
- Kenyan Kachumbari (Tomato & Onion Salad)
- Kenyan Roasted Root Vegetables, Rift Valley Style