Fiery Sulawesi pork ribs
This Indonesian pork rib recipe sees racks slathered in a fiery marinade before being slow-roasted and finished on the barbecue (or in a smoking hot griddle pan). With a tart, sweet and hot dipping sauce on the side, it's a guaranteed crowdpleaser.
This recipe is taken from Fire Islands: Recipes from Indonesia by Eleanor Ford (£25, Murdoch). Photography by Kristin Perers.
If you like your food fiery, Mandano in northern Sulawesi is the place for you. Here fragrant spices and heavy use of chilli typify the food for heat that hits you with shouts, not whispers. As many Minahasan people are Christian (alongside a common persuasion towards blood magic), halal dietary restrictions have not shaped the cuisine. This means bush meats from rats and bats to wild boar and python fill the butchers’ markets. A little less exotic, these succulent barbecued pork ribs make a particularly good carrier for the big flavours.
Ingredients
Metric
Imperial
- 2 racks of pork ribs, ideally baby back ribs
Bumbu spice paste
- 5 Asian shallots, ideally red Asian shallots, peeled
- 5 garlic cloves, peeled
- 4 red chillies, large, deseeded (or 3 for less heat)
- 1 knob of ginger, 5cm in length, peeled
- 2 tbsp of palm sugar, ideally gula jawa, shaved
Dabu dabu dipping sauce
- 3 tomatoes, finely diced
- 2 red chillies, large, deseeded and finely sliced (optional)
- 1 bird's eye chilli, finely sliced (optional)
- 2 Asian shallots, ideally red Asian shallots, finely chopped
- 1 lime, juiced
- 2 tsp palm sugar, ideally gula jawa, shaved
- 1 tsp salt
Method
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
