Balinese style barbecued baby back ribs are one of my all-time favourite food. The huge meaty pork ribs well marinated in a turmeric based marinade with a burst of flavour from toasted spices and then slowly grilled over a wood charcoal then glazed with kecap manis or Indonesian sweet soy sauce barbeque sauce until the meat is done. Bali style grilled baby back ribs is totally addictive, the pork ribs are not only fork-tender and succulent in the inside, but they must also be slightly charred on the outside and glazed with sticky barbeque sauce with a pleasant smokey flavour. Definitely finger licking good !!!
The story behind why the heck i want to light up a wood fire charcoal for grilling my pork ribs is because my future little niece/nephew ask me, not literrary but she ask me through my sister. My oldest sister got her third pregnancy and she really craving for Balinese style baby back ribs from Naughty Nuri’s Warung. We Indonesian called a pregnant mom for constantly and stimultaneusly craving for spesific food as ngidam, she would think about it all the time unless the craving baby disire for the food is fulfilled. You may imagine that she would eat that a lot, sometimes it’s such a pain in the ass when she just lick the seasoning and left the rest of the food that she ask you to brought for her in 2 p.m. My brother in law was so damn lucky that he got a job meeting outside of the town, then left me dealing with his wife ngidam. Ngidam is considered a big deal among Indonesian, there’s a myth that the baby would keep drolling all over during his/her childhood, even my medical background really not sure if it’s true but in the end we still had to deal with it.
Balinese style grilled pork ribs or iga babi bakar bumbu Bali in Bahasa got really spicy and flavoursome to the thickest part of the meat because it’s well marinated in balinese style seasoning. Balinese style seasoning for marinating meat called base genep or complete spice paste. base genep spice paste contain red shallot, garlic, ginger, turmeric, galagal, sand ginger, lemongrass, corriander, white peppercorn, candle nuts, dried shrimp paste and lots of chillies and turmeric. You see, i even curl my fingers just by listing the ingredients. Balinese style seasoning or base genep fragrance will definitely blowing yout mind, especially when you toast the corriander seed, black peppercorn, candle nuts and not forget to charred the dried shrimp paste first before mashed it into a fine paste. Beside that, i used to add kaffir lime leaves or zest too to enhance it with some citrusy flavour. I also add some leftover red yeast rice powder from making Coffee and Char Siu Sauce Glazed Barbequed Pork Belly Recipe to bring a pleasant reddish color into it without adding any flavour.
Balinese style baby back ribs barbeque sauce are adapted from Naughty Nuri’s Warung recipe, a famous rbarbeque and grilled staurant in Ubud, Bali. Balinese style pork ribs barbeque sauce contain kecap manis, a thick sweet Indonesian soy sauce that made of black soy bean, palm sugar and spices. Kecap manis is important condiment and cooking ingredients in Indonesian cuisines, it used to flavoured Nasi Goreng or Indonesian Fried Rice and Sate Ayam or Indonesian Skewerred Chicken Satay Peanut Sauce. I also mixed the barbeque sauce with coconut water to keep the meat moist during the cooking process and added some extra umami flavour. Right after the baby back ribs are well marinated in Balinese style base genep seasoning, the pork ribs grilled, preferably over a charcoal grill for optimal smokiness. The kecap manis-based barbeque sauce is brushed on during the final stages of cooking and immediately flavors the ribs with all of its sweet salty goodness. The sugary glaze coats the ribs in a crusty lacquer, sealing in all of the porky juices and giving the ribs a shatteringly crisp coating.
I’m using boneless baby back ribs for this recipe. Deboned baby back ribs are more easily to cook compare to the bone-in ones. Beside, i really need to make sure the baby back ribs is throughly cooked because there’s a high risk of food poisoning from worm and others parasites if you consume unsufficiently cooked pork. I don’t wanna risk my pregnant sister, so then i purchased bone-in pork baby back ribs, trimmed the membrane that cover the sternum and then deboning it. Deboning baby back ribs is easy and fun actually, flip your baby back ribs bone side up, locate the ribs bone with your finger and made incision throughly until the boning knive tips hit the bone in the middle. After that slip your finger in the incision to seperated the meat from the bone, then the bone comes out easily if you correctly did the incision. Did this until all your baby back ribs bone gone. Voila, you just deboning your baby back ribs, but if you too lazy to do that yourself, simply ask the butcher to did it for you.
Balinese style grilled pork ribs usually served with steaming hot rice and some sambal or chilli relish. The barbequed pork ribs itself is really good actually, my sister even eat the entire slab without adiing any condiments, but eversince my Indonesian licking won’t be able to dance without any chillies, i still served it with sambal. There’s a several selection of sambal but i choose sambal kecap kacang or a sweet soy sauce sambal with chopped raw chillies, shallots and crushed toasted peanuts. Authentic balinese style condiments for grilled meat usually Sambal Matah or Balinese sambal of raw slices chillies, lemongrass, shallots and shrimp paste that poured with hot coconut oil), but if you want someting more tangy and refreshing, i bet you choose Sambal Dabu-dabu or Menadonese tomato and chilli salsa. The grilled pork ribs cut into bite size and then served alongside the sambal and then garnished with bawang goreng or crispy fried red shallots.
Balinese Style Barbequed Pork Baby Back Ribs Recipe:
- 2 slabs of pork baby back ribs (about 2.5 kg), deboned
- 1/2 cup coconut oil
- Salt and pepper to taste
- Fried shallots to garnish
Balinese Spicy Marinate Spice Paste Recipe Resep Bumbu Base Genep khas Bali:
- 75 g Red chili (Cabe Merah)
- 10 Bird’s eye chilies (Cabe Rawit)
- 50 g Red Shallot (Bawang Merah)
- 30 g Garlic (Bawang Putih)
- 25 g Galangal (Laos)
- 25 g Ginger (Jahe)
- 25 g Lesser galangal or Sand Ginger (Kencur)
- 35 g Turmeric (Kunyit)
- 20 g Candlenut (Kemiri)
- ½ tsp Dried shrimp paste (Terasi) roasted until charred
- ½ tsp Coriander seed (Ketumbar), toasted
- ¼ tsp White pepper corn (Lada Putih)
- ¼ tsp Nutmeg (Pala), toasted
- 2 Cloves (Cengkeh), toasted
- 2 Lemon grass (Sereh) , using only the soft white inner part
- ¼ tsp Kaffir lime zest (Kulit Jeruk Purut Parut)
- 2 tbsp Coconut oil
- Red food coloring (i’m using chinese red yeast rice)#optional
Balinese Style Barbeque Sauce with Kecap Manis or Sweet Soy Sauce Recipe:
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 1/2 cup coconut water (you can use regular water)
- 2 tbsp oyster sauce
- 1 kaffir lime (Jeruk Purut), juiced
- Salt and pepper to taste
- 2 tbsp melted margarine
How to Make Balinese Style Barbequed Baby Back Ribs:
- For the Balinese spicy spice paste or base genep , put all ingredients in a food processor and grind into a fine paste.
- Rub the baby back ribs with the Balinese base genep spice paste, let it marinate overnight in the fridge
- Place the marinated baby back ribs over your wood charcoal, let it grilled until medium done with slow heat for about 20-30 minutes, flip it twice or three times.
- Brush the baby back ribs with the Balinese style barbeque sauce with kecap manis or sweet soy sauce all over the surfaces several times until the baby back ribs is throughly cooked
- Your Balinese style barbequed baby back ribs is done when the thickest part internal temperature reach at least 160 F or about 72°C
- Bring to boil the remaining barbeque sauce before you glaze the baby back ribs just before serving
- Served the Balinese style barbequed baby back ribs with Sambal Kecap