Fall-Off-The-Bone Flavour: Pork Ribs with That Saucy Kenyan Twist...
It all starts with a slab of good pork — thick, juicy, and promising. First things first, remove the silvery membrane on the back. It’s a small step, but it unlocks big flavor. Now, here’s where the magic begins.
Take a generous dollop of yellow mustard and slather it all over the ribs. Think of it as a primer — prepping the meat for greatness. Then, grab your jar of Too Much Sauce Pork Rub — that bold blend of spices crafted for moments just like this — and coat every inch. Massage it in like you mean it.
Let it rest for a few minutes. In that time, preheat your oven or fire up the grill. Slow is the name of the game — low heat, patience, and anticipation. Let the ribs roast or grill until the meat surrenders to the bone, juicy and aromatic.
Now, for the grand finale — the glaze.
In a pan, pour in a hearty spoonful of Too Much Sauce BBQ Sauce. Add a splash of vinegar and a sprinkle of brown sugar. Stir over low heat and watch it bubble into a glossy, sticky glaze that smells like smoky dreams. Brush it over your ribs and give it a final sear or bake to caramelize.
Serve hot, preferably with creamy mashed potatoes, golden fries, or a firm mound of ugali — and let the silence of a satisfied table speak for itself.
Because when there’s Too Much Sauce, there’s never too little flavor.
Fall-Off-The-Bone Flavour: Pork Ribs with That Saucy Kenyan Twist...
It all starts with a slab of good pork — thick, juicy, and promising. First things first, remove the silvery membrane on the back. It’s a small step, but it unlocks big flavor. Now, here’s where the magic begins.
Take a generous dollop of yellow mustard and slather it all over the ribs. Think of it as a primer — prepping the meat for greatness. Then, grab your jar of Too Much Sauce Pork Rub — that bold blend of spices crafted for moments just like this — and coat every inch. Massage it in like you mean it.
Let it rest for a few minutes. In that time, preheat your oven or fire up the grill. Slow is the name of the game — low heat, patience, and anticipation. Let the ribs roast or grill until the meat surrenders to the bone, juicy and aromatic.
Now, for the grand finale — the glaze.
In a pan, pour in a hearty spoonful of Too Much Sauce BBQ Sauce. Add a splash of vinegar and a sprinkle of brown sugar. Stir over low heat and watch it bubble into a glossy, sticky glaze that smells like smoky dreams. Brush it over your ribs and give it a final sear or bake to caramelize.
Serve hot, preferably with creamy mashed potatoes, golden fries, or a firm mound of ugali — and let the silence of a satisfied table speak for itself.
Because when there’s Too Much Sauce, there’s never too little flavor.