Years ago we used to frequent a South African restaurant that had these amazing ribs. Spicy with the crusty edges from being on the grill and served with a tangy sauce. I haven’t quite gotten the marinade down to replicate it exactly, but have a good portion of the rub down and I don’t know if the ingredients in his dipping sauce were the same as mine, but it tastes pretty darn close.

The sauce: Franks Red Hot Sauce and lemon or lime juice. Thats it. Just 2 simple ingredients that combine into a tangy zippy sauce!

The ribs: you want thin beef ribs cut across the bone. Called Korean Cut, Flanken, Short Ribs, English Cut, Hawaiian Style Cut, but basically you want them thin with pieces of bone in them. Less than 1/2″ so they get nice and crusty!

I don’t think my chili powder is spicy. The marinade or the dry rub just wasn’t hot or spicy at all. Next time I want to use a spicy Piri, maybe a harissa, or a chili powder with kick.


African Ribs


  • Few pounds of thin Korean cut ribs


  • 1/3 cup soy sauce
  • 3 tablespoons white balsamic vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 kashmiri dried chilies roughly chopped, with seeds

Rub mix

  • teaspoon citric acid
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 tsp garlic powder
  • 1/2 teaspoon onion powder


  • Marinate the ribs for the day or overnight.
  • Sprinkle each side liberally with the spice mix and throw on the grill or under a broiler a few minutes each side.
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  1. I read your African Rib recipe. When you say 1/3 soy sauce do you mean cup, tablespoon or teaspoon?
    Also can you clarify what you mean by a few lbs of beef ribs

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