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Zabiha Halal Barbecue Rib Tips

Actually I want to explain here about this very post. Since I am Muslim and I only eat zabhiha halal meat. Pork as you know is forbidden and I am at least trying to help out my fellow brothers and sisters in Islam that there is a zabiha halal alternative. This was started here in Chicago from people who came here via the great migration to the north from Mississippi. Actually I will never write a recipe that would include pork. I strongly urge you to avoid this meat even for people who are not Muslim out of health reasons. There are Jewish people and Seventh Day Adventists that do not eat of this forbidden animal as well.

These people came here to look for better job opportunities so they can have better working conditions so they can send their kids off to collage. I used 1 lb of veal for this. You can also use beef, lamb and goat too if you wish. Obviously beef and veal are ideal and veal actually is a calf, a baby of a cow. Honestly the best part of eating these babies are the gristle.

You will need to make your barbecue sauce first and have it on the ready but do not add until I tell you to, My dad was making barbecue ribs when my oldest daughter was a baby and he ended up putting barbecue sause on the raw meat before he cooked it. Oh my God! It was an absolute disaster and there is no way in hell was it ever enjoyable. The sauce is put on meat after you cook it until it is well done then applied and cooked a little bit more to set the sauce. Barbecue Sauce Benazir Khan Style is the link for my signature bbq sauce. Also if you choose and just being lazy then you can use the store bought.

My youngest daughter loves Sweet Baby Ray’s. There are other popular brands that has been there for a very long time such as Open Pit. Even the restuarants use this as a mild sauce. Which is just regular barbecue sauce that is not applied to the meat and cooked a little longer to form a glaze sort of speak.

To make these take 1 lb of veal, beef, lamb or goat, rib tips and wash these very well in cold water. Preheat oven to 375F or 190C. Spray the roasting pan with cooking spray and sprinkle the meat with 1 pinch of meat tenderizer. Shan has great meat tenderizer and it is found in a lot of Pakistani grocery stores. Add 2 pinches of Goya seazonador. adobo, seasoned salt, my preferance is Lawry’s, sea salt either plain or the infused type, pink salt, kosher salt, bullion poweder or 1 bullion cube crushed.

Please make sure the bullion comes from halal sourses. Jumbo and onga are made in Nigeria and found in African stores. Goya is found in many Spanish stores. Also magi and knorr has halal bullion that is sold in many zabiha halal meat stores. This is where I buy my meat. Add 3 dashes of maggi or knorr aroma and pop in the oven for 1 hour. Carefully open the lid of the roasting pan and check to see if the meat is tender and you may have to do an additional half hour to an hour. While the meat is cooking make your barbecue sauce or use the store bought when the meat is done.

Actually I did a dunk and brush method when it came to applying the sauce. Acually a small sauce pan or a small coldero which I have made my own sauce in there. I took each piece of meat and dunked it in the sauce to coat it nicely by using a pair of tongs. Then I used a basting brush to apply a little bit more sauce on the meat and turned with my tongs and and brushed a little bit more on the meat and put the cover back on the roasting pan and popped it back in to the oven for another 30 minutes.

There are 2 other methods too as well that you can put the meat inside of aluminum foil and parchment paper and spray the cooking spray. Wrap it up and place it on the grill. Since mine is electric this is what I do so I do not have to do a lot of scrubbing. I say while the grill is on 5 I would say the there is a 30 minute intervals. Open the wrapper and with tongs turn the meat over and repeat the process until until the meat is done and then add the sauce and cook for another final 30 minutes.

Third and final method is instant pot that I would suggest is a pot in pot method again by using 1 sheet of alumlinum foil and placing 1 sheet of parchment paper on top and spray with cooking spray. Place the meat and wrap it up. The foil should be on the outside and place in a small baking dish used for the instant pot. Place the trivet in the instant pot. Make sure the condensation collector is on in the back. Set the baking dish just for instant pots and other multi functional cookers on top of the trivet and place the glass top on top of the cooker. Select slow cook for 4 hours and press start.

After the meat is done then apply the dunk and brush method like you did for the oven method also for the grill and instant pot method too as well. After you apply the sauce for the instant pot method then leave open the foil and parchment paper lining inside the pot and place the air fryer lid on top and select roast on 375F for 10 minutes. The grill and instant pot methods can be used on very hot days and it will not heat up your kitchen like the oven method.

The choice of sides that goes with these are greens with either cornbread or biscuits, potato salad, macaroni salad, coleslaw, baked beans, pole beans and potatoes, turnips or rutebegas, macaroni and cheese, spaghetti and a nice green salad. My favorite beverage would be either iced tea or koolaid to go with this dish too.

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