Nyama Choma

Instructions

1. 1 Using a sharp knife, make deep two-centimetre slits across both sides of the ribs at regular intervals. These cuts allow the marinade to penetrate deeply into the meat and ensure even seasoning throughout every bite.
2. 2 In a bowl, combine the lemon juice, minced garlic, grated ginger, salt, and black pepper. Rub this marinade thoroughly into the meat, pressing it into every slit. Cover and refrigerate for at least two hours, or overnight for best results.
3. 3 Remove the marinated meat from the refrigerator one hour before grilling to bring it to room temperature. This step ensures the ribs cook evenly from the outside to the centre without drying out the exterior.
4. 4 Prepare a charcoal grill and let the coals burn until they are covered with white ash and glowing steadily, providing medium-high indirect heat. Position the grill grate about fifteen centimetres above the coals.
5. 5 Place the ribs on the grill and sear for three minutes on each side to develop a charred crust. Then move them to a cooler area of the grill and continue cooking for forty to fifty minutes, turning every ten minutes.
6. 6 While the meat grills, prepare the kachumbari by combining the diced tomatoes, red onion, and cilantro in a bowl. Dress with lemon juice and a pinch of salt, then toss gently and set aside.
7. 7 The ribs are done when the exterior is deeply charred and caramelised while the interior remains juicy and slightly pink near the bone. Remove from the grill and let rest under foil for ten minutes before cutting.
8. 8 Slice the rested ribs between the bones and arrange on a platter alongside the kachumbari salad and a mound of freshly prepared ugali. Serve immediately as a communal meal in the traditional Kenyan fashion.