• Rinse and thoroughly dry off the rib fingers. Place them in a large baking dish or pan.

  Combine the chicken grill seasoning, smoked paprika, and brown sugar and sprinkle it on both sides of the meat. Massge the rub into the meat, making sure to get each rib piece covered.

  Pour over the date honey and minced garlic and mix to coat all the ribs.

Cook

• Preheat the oven to 130 C/ 250 F.

  Make the package to wrap the meat in. Lay out a large piece of aluminum foil and place a piece of parchment paper on top(you will need two of these packages). Add half of the ribs in a single row, close up the ends to tightly cover the meat, and then the sides. Once you have a square package, place the whole thing on to a second piece of foil and wrap it up again. So the meat should be wrapped in parchment paper, foil, and another layer of foil. Repeat with the second half of the meat.
  
• Bake the rib fingers for 4-4.5 hours, check by unwrapping one of the packages. The meat should be extremely tender. Enjoy hot.