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chicken ribs raw

Chicken Ribs Raw

Discover how to turn humble raw chicken ribs into a tender, flavorful masterpiece. This recipe uses a lime-soy-maple marinade to balance smoky paprika with bright citrus, producing juicy ribs perfect for grilling or roasting. A quick, lean, and affordable gourmet option for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion, International
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg fresh chicken ribs (raw) ask butcher for upper rib cuts
  • 3 Tbsp olive oil
  • 4 cloves garlic finely minced
  • 1 Tbsp smoked paprika for smoky depth
  • 1 Tbsp onion powder
  • 1 tsp chili powder optional, to taste
  • 1 tsp black pepper freshly ground
  • 2 tsp sea salt
  • 1 lime juice and zest
  • 2 Tbsp soy sauce low-sodium preferred
  • 3 Tbsp pure maple syrup
  • fresh parsley or cilantro for garnish

Equipment

  • Mixing bowl
  • Tongs
  • Grill or oven
  • Baking tray
  • Brush for basting
  • Meat thermometer

Method
 

  1. Step 1 – Prepare: Rinse chicken ribs and pat completely dry. Removing moisture ensures crisp edges during cooking.
  2. Step 2 – Marinate: Whisk olive oil, garlic, smoked paprika, onion powder, chili powder, black pepper, sea salt, lime juice + zest, soy sauce, and maple syrup. Coat ribs thoroughly and refrigerate 1 hour – overnight.
  3. Step 3 – Grill (Recommended): Preheat grill to 180 °C / 350 °F. Oil grates. Cook ribs 5–6 minutes per side until internal temperature reaches 74 °C / 165 °F, brushing occasionally with reserved marinade.
  4. Oven Option: Bake on lined tray at 190 °C / 375 °F for 25–30 minutes, flipping halfway, until golden and cooked through.
  5. Step 4 – Rest & Serve: Let rest 5 minutes. Garnish with parsley or cilantro and serve immediately.

Notes

Use smoked paprika and lime zest for layered flavor. Ensure internal temp 74 °C / 165 °F for food safety. Marinating overnight enhances tenderness.