INDONESIAN-STYLE RIBS

By Sube

If you can't find kecap manis, boil together
1/2 cup granulated sugar
1/3 cup soy sauce
2 Tbsp. fancy molasses
until sugar is dissolved

Ingredients

• SWEET AND SPICY SAYCE:
• 3 to 4 lb. pork back or side ribs
• 3 cloves garlic, minced
• 2 Tbsp. ground or finely minced fresh lemongrass
• 2 Tbsp. fish sauce
• 1-1/2 Tbsp. minced fresh coriander
• 2 Tsp. finely grated gingerroot
• 2 Kaffir lime leaves, centre vein removed, minced, or 1/2 Tsp. finely grated lime rind
• 1/4 cup coarsely ground roasted peanuts
• 1/4 Cup peanut oil or vegetable oil
• 1/3 cup sliced shallots
• 5 cloves garlic, sliced
• 4 Tsp. minced Thai (bird's eye) chillies or other hot peppers
• 1/2 cup sweet soy sauce (kecap manis)
• 1/3 cup lime juice

Details

Servings 4

Preparation

Step 1

Remove membrane fron underside of ribs, if attached. Mix together garlic, lemongrass, fish sauce, coriander, ginger and lime leaves, rub all over ribs. Cover and marinate at room temperature for 2 hours or refrigerate for up to 24 hours.

SWEET AND SPICY SAUCE:
In small sauce pan heat oil over medium high heat; fry shallots until golden. With slotted spoon, transfer shallots to paper towel to drain. Add garlic to pan, fry until golden. Transfer to paper towel to drain.

In mortar with pestle, pound chillies until paste. Add shallots and garlic pound until almost smooth (or finely mince). Transfer to large bowl; mix in sweet soy sauce and lime juice.

Place ribs on greased grill over medium heat, close lid and cook, turning constantly, until meat is tender, 20 to 25 minutes.

Cut into separate ribs, toss with sauce until coated. Cook, turning a few times, until glazed, 2 to 3 minutes. Transfer to serving platter; sprinkle with peanuts.