Lara Lee—chef and author of “Coconut & Sambal: Recipes from My Indonesian Kitchen”—is giving you a taste of Bali with her Sticky Glazed Pork Ribs recipe! Barbecue pork ribs are one of the most popular dishes in Bali, and now you can make them right at home. These ribs are glazed in a marinade of sticky kecap manis (fermented sweet soy sauce), chilies, garlic, ginger, banana shallots, rice vinegar, palm sugar, and salt. They’re roasted low and slow in the oven until the meat is fall-off-the-bone tender, then glazed with the remaining sauce and finished under the broiler for that smoky, caramelized flavor. You won’t even need to fire up the grill. These sweet, tangy, spicy, and smoky Balinese Sticky Glazed Pork Ribs are perfect for the summertime, or anytime! (recipe below)

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00:00 Introduction
00:57 Balinese Sticky Glazed Pork Ribs
05:08 Final Result
05:59 Taste Test

Balinese Sticky Glazed Pork Ribs
10 tablespoons kecap manis
1/2 cup rice vinegar or white-wine vinegar
1/2 cup palm sugar or brown sugar
7 ounces red chiles, about 8 Holland or 4 large Fresno, roughly chopped (seeded if you prefer less heat)
12 garlic cloves, roughly chopped
2 small banana-shaped shallots or 4 small round Thai shallots, peeled and roughly chopped
4 1/2 to 5-inch piece fresh ginger, peeled and thinly sliced
1 teaspoon flaky sea salt
2 racks pork spare ribs (about 2 1/2 pounds each)

Arrange a rack in the center of the oven and preheat to 325°F. In a food processor, puree the kecap manis, vinegar, sugar, chiles, garlic, shallots, ginger, and salt with 1/2 cup water until smooth.

Line a roasting pan lengthwise with two long sheets of foil. Line with 2 more long sheets crosswise, forming a cross, with 12-inches of overhang so there is enough to tightly wrap the ribs. Lay the ribs onto the foil. Pour over half the marinade (about 1 1/3 cups) and massage it into the pork (with gloved hands, if desired). Wrap the ribs up tightly with the foil. Bake in the oven for 2 hours.

While the ribs are baking, pour the remaining marinade into a small saucepan and bring to a boil. Reduce the heat and let the sauce simmer, stirring occasionally, until thickened and reduced by more than half, 5 to 10 minutes. Remove from heat.

Carefully open the foil packet (steam will be released). Check if the ribs are done by tugging the end of one bone. The meat should start slipping off the bone. If they are not yet tender, cover with the foil and return to the oven and test every 10 minutes until done. Remove from the oven and turn the broiler on to high.

Line the baking sheet with a fresh sheet of foil and transfer the ribs from the packet to the foil. Using a pastry brush, dab about ¼ cup of the reduced marinade onto the ribs. Pour the remaining marinade into a small bowl to serve as the dipping sauce. Place the ribs under the broiler until they darken and caramelize in spots, 3 to 7 minutes. Cut between the bones into individual ribs. Serve immediately with the dipping sauce.

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This Sticky Glazed Pork Ribs Recipe Will Give You A Taste Of Bali | Lara Lee | Chefs At Home

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