Short Rib Suya With Shito Honey

Suya reminds me of my childhood growing up back in Nigeria. You could smell the nutty smokiness lining the street and coming off the skewers as you walk to school.

Ingredients

SUYA SPICE

• 3 TBSP cayenne pepper

• 1 1/2 TBSP roasted peanut powder

• 1 TBSP Hungarian paprika

• 1 TBSP garlic powder

• 1 TBSP onion powder

• 2 tsp kosher salt

• 2 cubes Maggi seasoning

SHORT RIBS

• 2 pounds short ribs, deboned

• Salt, as needed

• 2 onions, peeled and halved

• 2 knobs ginger, peeled and halved

• 4 tomatoes, halved

• 3 heads garlic

• Chicken stock, as needed

SHITO HONEY

• 1 TBSP chopped onion

• 1 TBSP minced garlic

• 1/2 TBSP minced scotch bonnet pepper

• 2 TBSP palm oil

• 2 TBSP shrimp powder

• 3 TBSP wildflower honey

• Salt, as needed

Cooking Instructions

FOR THE SUYA SPICE:

Combine all ingredients and set aside.

FOR THE SHORT RIB BRAISE:

1. Preheat grill to medium-high heat and oil grill grates. Preheat oven to 300°F.

2. Season the short ribs with the suya spice blend and salt aggressively. Char on the grill on all sides.

3. Place short ribs in a roasting pan with tomatoes, ginger, onions and garlic, and cover with chicken stock. Cover with plastic wrap and foil and place in the oven for 3 hours. Remove from oven and allow to slightly cool.

4. Remove short ribs from braising liquid and place in a parchment lined roasting pan. Place another roasting pan on top and weigh down with something heavy. Allow to press and cool overnight in the refrigerator.
   

FOR THE SHITO HONEY:

Sauté the onions, garlic and pepper in palm oil. Add shrimp powder and honey. Cook for another 5 minutes and season with salt. Reserve.

TO ASSEMBLE AND SERVE:

1. Preheat grill to medium-high heat and oil grill grates.

2. Remove the short ribs from their press and portion into large cubes. Season with suya powder and salt.

3. Grill short rib cubes until crispy, charred and warmed through.

4. Serve with the shito honey on the side.