Recipes

Balinese Sticky Glazed Pork Ribs

Serves 4-6

| Prep Time: 10 minutes

| Cook Time: 2 hours 5 min

| Total Time: 2 hours 15 min

You may need: Bali BBQ

Discover The Recipe

For centuries, Bali has been a Hindu and Buddhist outpost in the majority Muslim Indonesian archipelago. Surrounded by powerful island states vying to control the spice trade to the world, Bali became a powerhouse coffee producer and now, a welcoming place known for its exotic mix of cultures, cuisines, and warm ocean breezes carrying aromas of lemongrass, warming spices and fresh roasted coffee. As one of the only Indonesian islands where pork is an integral part of the local cuisine, Bali nights are punctuated with platters of fall-off-the bone Sticky Balinese Glazed Pork Ribs (Iga Babi Bali). 

To capture the essence of Bali at home, we developed this Sticky Balinese Pork Ribs recipe using our coffee-based Bali BBQ spice blend. Blended with medium-roast arabica coffee and rounded out with smoked paprika, nutmeg, ginger and other warming spices, our Bali BBQ blend is reduced with brown sugar and rice vinegar to create a flavor-bomb glaze. The glaze is applied to a rack of bone-in pork ribs before a low and slow roast in the oven, then brushed over the ribs once more before finishing them with a quick broil. The result is a sweet, tangy and slightly smoky melt-in-your-mouth rib rack with an undercurrent of umami and a perfectly sticky outer layer that will transport you to Bali with one bite. The intoxicating Bali BBQ spice blend delivers the aroma and flavors of Bali into a versatile blend to add the vibrancy of the Indonesian cuisine on-demand. In addition to sticky ribs, use it on poultry, beef, fish and grilled vegetables, or as a spice blend in salad dressings and homemade barbecue sauce!

With its sweeping shorelines, crystalline waters, lush green hills and soaring volcanoes, Bali is a veritable paradise where the beautiful cultural and culinary traditions of China, South Asia and Balinese Hinduism and Buddhism intersect.

Ingredients

  • 1 Tbsp olive oil

  • 4 cloves garlic, diced

  • 1 inch ginger, diced

  • 2 Tbsp Piquant Post Bali BBQ spice

  • ⅓ cup soy sauce

  • ⅔ cup brown sugar

  • ½ cup rice vinegar

  • ½ tsp salt

  • 2.5 lbs pork ribs, bone in

  • Sesame seeds, for garnish

  • Serve with cooked jasmine rice or salad

Notes

We highly recommend bone-in ribs as this will yield the juiciest, fall-off-the-bone meat. 

We cook the ribs low and slow to allow the meat to cook fully, but to avoid drying out the meat. This method softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily. 

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Preheat oven to 325 degrees. In a small saucepan, heat oil over Med heat. Add garlic and ginger, sauté for 1 minute. Add Bali BBQ spice and stir fry for an additional minute, until fragrant. Add soy sauce, brown sugar, rice vinegar, and salt. Stir continuously over heat until the sugar is just melted. Remove from heat.

Line a large roasting pan lengthwise with one long sheet of foil with 8 inches of overhang on each end. Line with one more long sheet of foil crosswise, forming a cross. Place the pork ribs on the foil. Pour half the marinade and massage it into the pork. Wrap up the ribs in foil, so they are in a sealed foil packet. Bake the ribs for 2 hours.

Just before ribs finish, heat remaining sauce on the stovetop and bring to a boil. Reduce heat and simmer for ~5 mins, stirring occasionally. The sauce will reduce and thicken. Remove from heat.

Remove the ribs from oven and carefully open the foil packet. Turn the broiler on High. Line the baking sheet with a fresh sheet of foil and transfer the ribs to this sheet. Using a brush, coat the ribs in additional sauce. Place the ribs under the broiler to brown and caramelize the ribs, about 3 minutes. Serve with fresh rice or a salad and top with sesame seeds.

Alternatives & Substitutions

  • Try our Bali BBQ spice blend as a rub on any type of meat you like to BBQ, particularly steaks, pork, or chicken.

  • Try our delicious Balinese Pork chops recipe or Bali-Spiced Strip Steak  for easy 1-skillet meal options.

  • Looking for a vegetarian alternative? Try the Bali BBQ spice on our Balinese BBQ Mushroom Skewers.

  • Or, try this vegan Coffee Chili Rubbed Tofu recipe. Sub in ~1.5 Tbsp Bali BBQ spice for the coffee and spices in the recipe.

  • Make a Balinese style grilled chicken and substitute our blend for the coffee rub. 

  • Add our spice blend to jazz up this Sweet and Savory Pork.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Balinese Sticky Glazed Pork Ribs

Serves

4-6

Prep Time

10 minutes

Cook Time

2 hours 5 min

Total Time

2 hours 15 min

Piquant Post spice you’ll need: Bali BBQ

Ingredients

  • 1 Tbsp olive oil

  • 4 cloves garlic, diced

  • 1 inch ginger, diced

  • 2 Tbsp Piquant Post Bali BBQ spice

  • ⅓ cup soy sauce

  • ⅔ cup brown sugar

  • ½ cup rice vinegar

  • ½ tsp salt

  • 2.5 lbs pork ribs, bone in

  • Sesame seeds, for garnish

  • Serve with cooked jasmine rice or salad

Instructions

  1. Preheat oven to 325 degrees. In a small saucepan, heat oil over Med heat. Add garlic and ginger, sauté for 1 minute. Add Bali BBQ spice and stir fry for an additional minute, until fragrant. Add soy sauce, brown sugar, rice vinegar, and salt. Stir continuously over heat until the sugar is just melted. Remove from heat.

  2. Line a large roasting pan lengthwise with one long sheet of foil with 8 inches of overhang on each end. Line with one more long sheet of foil crosswise, forming a cross. Place the pork ribs on the foil. Pour half the marinade and massage it into the pork. Wrap up the ribs in foil, so they are in a sealed foil packet. Bake the ribs for 2 hours.

  3. Just before ribs finish, heat remaining sauce on the stovetop and bring to a boil. Reduce heat and simmer for ~5 mins, stirring occasionally. The sauce will reduce and thicken. Remove from heat.

  4. Remove the ribs from oven and carefully open the foil packet. Turn the broiler on High. Line the baking sheet with a fresh sheet of foil and transfer the ribs to this sheet. Using a brush, coat the ribs in additional sauce. Place the ribs under the broiler to brown and caramelize the ribs, about 3 minutes. Serve with fresh rice or a salad and top with sesame seeds.

Notes

  • We highly recommend bone-in ribs as this will yield the juiciest, fall-off-the-bone meat. 

  • We cook the ribs low and slow to allow the meat to cook fully, but to avoid drying out the meat. This method softens the connective tissue that binds the muscle fibers in the meat, helping it to fall apart more easily. 

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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