Cooking Goat (Mbuzi) Ribs in Kenya

goat ribs

🥗Healthier: chicken thighs

💰Cheaper: pork ribs

Chicken is leaner and more affordable than goat.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt has more protein and less sugar.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color with less heat.

garam masala

🥗Healthier: cumin and coriander mix

💰Cheaper: store-bought spice blend

Homemade blends can be more flavorful.

Marinate the goat ribs for at least 12 hours.

In a container, add a heap of light soy sauce by eye.

Add a generous amount of honey.

Grate in a big knob of ginger.

Add some mixed herbs to the marinade.

Mix the marinade together and coat the ribs well.

Cover the container with plastic wrap and refrigerate for 12 hours, moving the ribs around occasionally.

After 12 hours, remove the ribs from the fridge.

Line an oven tray with foil.

Wrap the ribs in foil, using additional foil if necessary.

Keep the remaining marinade aside for later use.

Cook the wrapped ribs low and slow at 150°C for a few hours.

After several hours, remove the ribs from the oven and brush with the reserved marinade.

Return the ribs to the oven uncovered for another half an hour to caramelize the top.

Once cooked, slice the ribs and serve with greens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens