Iga Babi Bali- Balinese Sticky Glazed Pork Ribs

With this simple recipe you can bring the aromas of a Balinese kitchen into your own. Juicy, tender pork ribs are glazed in a slightly spicy and very sweet and sticky sauce. First baked in foil and then finished under the broiler, these ribs will make guests rave about how incredible they are.

5 from 1 vote

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Course: Appetizer, Hand Food, Lunch, Main Course

Cuisine: Indonesia, Southeast Asian

Prep Time: 5

Cook Time: 2 5

Total Time: 2 10

Servings:

Author: My Hungry Traveler

Equipment

Roasting pan
small saucepan
Food Processor or blender

Ingredients

2 racks Baby back pork ribs

Marinade

5 oz Long red chilies, trimmed and chopped (remove seeds is less heat desired).
12 clove Garlic, chopped
5 inch Ginger root, peeled and chopped
4 small Shallots, peeled and chopped
½ cup Kecap Manis
½ cup Rice vinegar
½ cup Palm sugar (Sub: brown sugar)
1 tsp Kosher salt
½ cup water

Instructions

Marinade

Process all the marinade ingredients until smooth. Pour into a small saucepan.

Cook Ribs

Preheat oven to 350°F (175°C). Lay 4 pieces of foil over the roasting pan, two sheets overlapping in 1 direction and two sheets overlapping in the other direction.
Lay the ribs flat over the tin foil in a single layer. Pour ½ of the marinade over the top of the ribs and massage into the meat. Wrap the ribs tightly in the foil and roast in the upper-part of the oven for 2 hours.

Make Sauce

Bring saucepan with remaining marinade to a boil. Reduce heat to medium and simmer until marinade thickens to a thick sauce, about 5 - 10 minutes. Remove from heat and set aside.

Finishing Ribs

Once the ribs have finished cooking, remove from oven and turn on the broiler. Open the foil a brush ribs with a coat of sauce. Broil coasted ribs until they darken and caramelize, 5 to 10 minutes. Slice into individual ribs and place on a large platter with a small serving bowl of the sauce in the middle for dipping.

Nutrition