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

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

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.

Lay the ribs onto the foil. Pour over half the marinade and massage it into the pork.

Wrap the ribs up tightly with the foil. Bake in the oven for 2 hours.

Pour the remaining marinade into a small saucepan and bring to a boil. Reduce the heat and let the sauce simmer until thickened and reduced by more than half, 5 to 10 minutes.

Carefully open the foil packet and check if the ribs are done. 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 a 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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens