Nigerian style Uziza Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 9-12
  • lbs meaty beef ribs
  • Liquid smoke (very optional)
  • 3 tbsps olive oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dry pepper powder
  • 1-1½ tsp grounded fresh uziza(piper guineense) seeds
  • 2 tbsps brown sugar
  • Bouillon(optional)
  • 1 tsp salt,
  • 1 teaspoon smoked paprika
  • 2 teaspoons oregano(parsley, rosemary, thyme or Italian seasoning works)
  • Your favorite bbq sauce
  1. wash and pat ribs until dry(it has to be very dry for the ingredients to stick)
  2. Season the ribs with a tiny amount of salt. Let it sit for a few minutes. Then douse with some liquid smoke if using(not necessary). Rub in the olive oil and set to rest.
  3. Mix the remaining ingredients except the bbq sauce; making sure to watch the salt and bouillon content. Rub the mix generously into the meat; then place into into a foil wrapper; making sure to wrap it tightly and folding the edges like a pocket. place it into your refrigerator to marinate for 8-12hours. Pre heat oven to 250 degrees, place the ribs in a lined tray and slowly cook in the oven for about 3½-4hours.(make sure all the holes and pockets of the wrapped ribs are tightly closed. That way, the steams do not escape; instead it cooks the ribs). After about 3½ hours, check the ribs for doneness. (After this stage, I let my ribs cook a little longer). Once the ribs are done and falling off the bone, drain off the excess fat/liquid; then brush the ribs with your favorite bbq sauce. Set your oven to broil. Broil your ribs on the lowest setting; making sure you keep an eye on it so it doesn't burn. Once your ribs are brown(but not burnt) and sticky. Serve with your favorite side. I served mine with my yam mash(recipe on the blog)
If you like your ribs extra spicy, you could also crush some habaneros and mix with the bbq sauce before brushing on to the ribs...
Recipe by Nigerian Lazy Chef at