Labadi pork ribs from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 233) by Eric Adjepong and Korsha Wilson

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 4 hours, and up to overnight. Can substitute apple cider vinegar for cane vinegar.

  • anya_sf on June 18, 2025

    I had a 4.5 lb rack of St Louis-style spare ribs, so doubled the rub, but not the glaze. Baked the ribs the day before, making it easier to clean up the copious amount of rendered fat (some of which escaped the foil). I brushed all the glaze on the ribs and we didn't feel the need for extra. I was really worried the glaze would be too spicy (3 Tbsp red pepper flakes!) but it was fine. Since I was using the grill, I thought I'd finish the ribs there (on a sheet of foil) instead of using the broiler, but the top didn't caramelize sufficiently, so I ended up using the broiler anyway for better color. The ribs were delicious - sweet and spicy - and falling apart tender. The sauce was a little oily; would reduce the oil next time.

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