Nyama Choma

Rinse the beef ribs under cold running water and pat them completely dry with paper towels. Trimming excess surface fat is optional, as some fat helps keep the meat moist during the long grilling process over charcoal.

Combine the lime juice, coarse salt, black pepper, garlic powder, and paprika in a bowl. Rub this marinade thoroughly into all surfaces of the ribs, working it into any crevices between the bones. Let it marinate for at least one hour.

Prepare a charcoal grill with medium-low heat by spreading the coals in an even layer and letting them burn down until covered with grey ash. The temperature should be moderate enough to hold your hand fifteen centimetres above the grate for four seconds.

Brush the grill grate with vegetable oil and place the ribs bone-side down over the coals. Cover the grill loosely if possible and cook for twenty to twenty-five minutes, allowing the bones to act as a natural heat shield for the meat.

Turn the ribs meat-side down and continue grilling for another twenty to twenty-five minutes. Baste occasionally with any remaining marinade mixed with a tablespoon of oil. The total cooking time should be forty-five to sixty minutes depending on thickness.

The nyama choma is ready when the exterior develops a dark, slightly charred crust while the interior remains juicy and tender. If you have a thermometer, the internal temperature should reach seventy degrees Celsius for medium doneness.

Rest the grilled ribs on a cutting board covered loosely with foil for ten minutes before cutting between the bones into individual portions. Serve on a wooden board alongside ugali and a bright, fresh kachumbari salad.