Equipment
Ingredients
Meat
- 1500 g pork spareribs, membrane removed
Aromatic Paste (Bumbu)
- 60 g shallots, peeled
- 30 g garlic cloves, peeled
- 25 g ginger, peeled
- 15 g turmeric, fresh or 5g powder
- 8 g coriander seeds, toasted
- 3 g white pepper
Fish Sauce Brine
- 80 ml fish sauce
- 100 ml water
- 50 g palm sugar, shaved
- 30 ml lime juice
Glaze
- 80 ml kecap manis
- 15 ml oil
- 2 bird's eye chili, finely minced
Nutrition (per serving)
Method
Combine shallots, garlic, ginger, turmeric, coriander seeds, and white pepper in a food processor. Pulse until a fine paste forms.
In a bowl, mix the fish sauce, water, shaved palm sugar, and lime juice until the sugar dissolves. Stir in the aromatic paste.
Place the ribs in a large non-reactive container or ziplock bag. Pour the marinade over the ribs, massaging it into the meat. Refrigerate for at least 6 hours, preferably overnight.
Prepare a charcoal grill for indirect heat. Bank the coals to one side to create a cool zone. Aim for an ambient temperature of 110°C-120°C (230°F-250°F).
Remove ribs from marinade (reserve marinade). Place ribs on the cool side of the grill, bone side down. Close the lid and cook for 2.5 to 3 hours, maintaining steady low heat. Add more charcoal as needed.
While ribs cook, boil the reserved marinade in a small saucepan for 5 minutes to kill bacteria. Strain it, then whisk in the Kecap Manis, oil, and minced chili (if using) to create the finishing glaze.
Move the ribs directly over the coals. Brush generously with the glaze. Sear for 2-3 minutes per side until the sugars caramelize and char slightly. Watch closely to prevent burning.
Remove ribs from heat and let rest for 10 minutes before slicing between the bones.
Chef's Notes
- To ensure even tenderness, remove the silver skin (membrane) from the back of the ribs before marinating. Lift a corner with a butter knife and pull it off with a paper towel.
- If you cannot maintain low charcoal temperatures, you can roast the ribs in an oven at 140°C (285°F) for 2.5 hours, then finish them on a hot grill for the smoky flavor.
- The fish sauce provides deep umami, not just saltiness. Do not substitute it with soy sauce in the brine phase, as the enzymatic properties of fish sauce also help tenderize the meat.
- Kecap Manis is thicker and sweeter than regular soy sauce. If unavailable, simulate it by reducing equal parts soy sauce and brown sugar until syrupy.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid drying out.
Freezer: 2 months — Best frozen without the final glaze if possible.
Reheating: Wrap in foil and heat in an oven at 150°C until warmed through.
