Easy Suya Rib Platter with Toasted Tortillas
Flour tortillas sheets
In a baking/roasting dish, mix the balsamic vinegar and olive oil with the suya spice, Cameroon pepper, black pepper, salt, onion, ginger and garlic powder together to make a spice rub.
Add the ribs, coating each rib with the spice rub. cover the baking/roasting dish with cling film and refrigerate for at least 2 hours or overnight.
Pre-heat oven to 200 degrees. Remove ribs from the refrigerator, uncover and roast for 1 hour in the oven.
In the mean time, wash the lettuce and lay them on a tray/platter. slice the tomatoes and peppers.
Take the ribs out of the oven, drain the excess fat/oil into a small bowl and set aside.
Lay the tortilla sheets on an oven rack and toast for 2 minutes on each side or until it feels like crackers. Remove form oven and cut immediately into quarters.
Place the cooked ribs on one side of the tray of lettuce. Add the sliced tomatoes, peppers and olives allover the platter.
Sprinkle some of the fat/oil set aside form roasting ribs allover the platter.
Place the toasted tortillas on the other side of the tray. Set on the table and enjoy with friends.
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