I love this recipe because of its big, bold flavors. The spice blend is smoky, nutty and savory while the sauce is sweet, spicy and aromatic. The best part is the meat turns out melt-in-your-mouth tender from the slow braise.
- 3 tablespoons cayenne pepper
- 1½ tablespoons roasted peanut powder
- 1 tablespoon Hungarian paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 2 cubes Maggi seasoning
- 2 pounds short ribs, deboned
- Salt, as needed
- 2 onions, peeled and halved
- 2 knobs ginger, peeled and halved
- 4 tomatoes, halved
- 3 heads garlic
- Chicken stock, as needed
- 1 tablespoon chopped onion
- 1 tablespoon minced garlic
- 1/2 tablespoon minced scotch bonnet pepper
- 2 tablespoons palm oil
- 2 tablespoons shrimp powder
- 3 tablespoons wildflower honey
- Salt, as needed
For the suya spice:
Combine all ingredients and set aside.
For the short rib braise:
1. Preheat grill to medium-high heat and oil grill grates. Preheat oven to 300°F.
2. Season the short ribs with the suya spice blend and salt aggressively. Char on the grill on all sides.
3. Place short ribs in a roasting pan with tomatoes, ginger, onions and garlic, and cover with chicken stock. Cover with plastic wrap and foil and place in the oven for 3 hours. Remove from oven and allow to slightly cool.
4. Remove short ribs from braising liquid and place in a parchment lined roasting pan. Place another roating pan on top and weigh down with something heavy. Allow to press and cool overnight in the refrigerator.
For the shito honey:
Sauté the onions, garlic and pepper in palm oil. Add shrimp powder and honey. Cook for another 5 minutes and season with salt. Reserve.
To assemble and serve:
1. Preheat grill to medium-high heat and oil grill grates.
2. Remove the short ribs from their press and portion into large cubes. Season with suya powder and salt.
3. Grill short rib cubes until crispy, charred and warmed through.
4. Serve with the shito honey on the side.