IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)
The smell of Balinese barbecued pork ribs is a harmonious scent typically associated with trips to the picturesque island, but this recipe from the chef Lara Lee's book, "Coconut & Sambal," brings the aroma to your home kitchen. Juicy, tender pork is glazed in sticky kecap manis (a sweet condiment that's typically made with palm sugar and soy sauce, commonly used throughout Indonesia and found at most Asian markets), yielding ribs that are sweet, smoky and viscid. The garlic and chile marinade packs additional heat. (Look for moderately hot red chiles, such as cayenne, that are the length and width of your index or middle finger.) Ms. Lee loves preparing the dish for dinner parties, as they can easily be made in advance and reheated (cover the ribs with foil and place in a 300 degree oven for 10 minutes). You can serve these with potato wedges or morning glory (water spinach).
Provided by Kayla Stewart
Categories dinner, finger foods, meat, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
- Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
- While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
- To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
- Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.
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Blessing Agadagba
[email protected]I made these ribs for a party and they were a huge success! Everyone loved them and they were gone in no time. I will definitely be making them again for my next party.
Diya Rajpoot
[email protected]These ribs were everything I could have asked for and more. The meat was tender and juicy, and the glaze was sweet and sticky. I will definitely be making these again soon.
Tshepi Mogamme
[email protected]This recipe was a lifesaver! I was able to make a delicious meal for my family in no time. The ribs were a huge hit and everyone loved the glaze.
Aashar Bhatti
[email protected]This iga babi bali is a classic Indonesian dish and it's always a hit at gatherings. The ribs are tender and flavorful and the glaze is simply irresistible.
Chimeremeze Simon
[email protected]I've been making ribs for years and these are some of the best I've ever had. The glaze is perfect and the ribs are cooked to perfection.
Najmul Gfd
[email protected]These ribs were a bit fatty for my taste, but the glaze was delicious. I think I would try making them with a leaner cut of pork next time.
Pixie Boswell
[email protected]This was my first time making ribs and they turned out great! The recipe was easy to follow and the ribs were delicious. I will definitely be making these again.
Melody Delozier
[email protected]This recipe was a hit at my party! The ribs were so juicy and flavorful. I especially loved the spicy glaze.
Raj Put
[email protected]The iga babi bali was a delicious and unique dish. The ribs were cooked perfectly and the glaze was flavorful and not too sweet. The only downside was that the ribs were a bit fatty.
KONSHNZ IGBUDU
[email protected]I'm not usually a fan of pork ribs, but these were amazing! The glaze was so flavorful and the meat was so tender. I will definitely be making these again.
AR Sakib
[email protected]These ribs were fall-off-the-bone tender and the glaze was out of this world! I followed the recipe exactly and it turned out perfectly.
Talib Unar
[email protected]This iga babi bali is a must-try for any fan of ribs! The sticky glaze is perfectly balanced, with a sweet and savory flavor that will leave you wanting more.