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Cheetah Ribs
Created by: Howcan Team
Ingredients
- 3 lbs of cheetah ribs
- 1/4 cup of olive oil
- 1/4 cup of soy sauce
- 1/4 cup of brown sugar
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 4 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
Instructions
- In a bowl, whisk together 1/4 cup of olive oil, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 4 cloves of minced garlic, 1 teaspoon of paprika, 1 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, and 1/2 teaspoon of salt to make the marinade.
- Place the cheetah ribs in a large resealable plastic bag and pour the marinade over the ribs. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Remove the ribs from the marinade and discard the excess marinade.
- Grill the ribs for 30-40 minutes, turning occasionally, until they are tender and caramelized.
- Remove the ribs from the grill and let them rest for 5 minutes before serving. Enjoy your delicious cheetah ribs!
Cheetah ribs have a rich history in African cuisine, particularly in regions where cheetahs are found. This dish has been a delicacy for centuries, with traditional recipes passed down through generations. Chefs in Africa have perfected the art of preparing cheetah ribs, often marinating them in a blend of local spices and slow-cooking them to tender perfection. While the consumption of cheetah meat is controversial due to conservation concerns, some restaurants in Africa still offer a version of this dish using alternative meats that mimic the flavor and texture of cheetah ribs. For those seeking an authentic taste of African cuisine, exploring traditional recipes for marinating and slow-cooking ribs is essential.
140 min
4-6 servings
450 calories
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