Firstly, Merry Christmas!
It might not feel much like previous holidays because we are in the middle of a pandemic, but we always find a reason to celebrate and eat to our fill.
One of my favorite things to do is setting up the grill just outside the house, arranging a couple of chairs around the grill for the hungry guests who watch on as you prep the cuts for the fire.
I don't like to get fancy with it.
All you need is water, add salt to the water and dunk the cuts in that for two minutes at most. Then all you got to do is pull them out and lay them on the grill.
I let the meat cook till it is half-way done and then the final part is where the magic happens.
I wrap each cut in aluminium foil creating individual miniature ovens making sure they are each tightly sealed so that moisture doesn't escape.
You can never do a perfect job with that though. As a minimum, you shouldn't see anything leaking it out.
About an hour later you end up with this!
These were the most tender, juicy ribs I have had in a while. The meat literally ripped clean off the bones without much effort.
You combine this with Ugali, a local delicacy, a vegetable salad to aid digestion and kachumbari (a spicy blend of Coriander, Onions, Tomatoes and Green Bell Peppers) and you have yourself the best meal you will probably ever eat, at least till the next barbecue. 😊