Balinese baby pork ribs in sweet and spicy BBQ sauce

Ingredients for 2 servings:

• 800 g spare ribs (pork baby ribs, cut into meaty pieces)
• 200 g Sambal Bangkok ala Siu (see note)
• 4 tbsp soy sauce (Kecap Tim Ikan, see note)
• 20 g ginger
• 4 tbsp celery
• 4 medium-sized garlic cloves
• 2 tbsp lemon juice, freshly squeezed
• 500 g tomato juice
• 8 cm cinnamon stick(s)
• 4 cloves
• 1 pinch of cardamom seeds
• 2 tsp chicken broth, granulated
• 6 tbsp smoky BBQ sauce (e.g. Jay’s Kitchen, BBQ Sauce Kansas City)
• 1 tbsp Sambal Bangkok ala Siu, (see note)
• 2 tbsp mango syrup, Balinese ala Ayu (see note)
• 3 tbsp marinade (after cooking)
• 2 tbsp ginger from the marinade (see preparation)
• 1 medium-sized garlic clove(s)
• ½ Pepper, red, long, mild
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Meaty, tender spare ribs of the highest quality, a specialty from Sanur, Bali, Indonesia.

Cut the baby ribs into pieces of 2 bones each. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw them. Trim both ends of the garlic cloves, peel them, and squeeze them dry. Rinse the fresh celery, pick off the leaves, and freeze them. Cut the stalks into approximately 3 mm wide rolls. For the fresh lemon juice, wash a lemon, cut it in half crosswise, and squeeze the juices from the halves. Mix all the ingredients for the hot marinade in a 3-liter pot and bring to a simmer. Add the baby ribs to the hot marinade and add enough water to cover all the baby ribs. Bring the marinade back to a simmer. Cover and simmer for 90 minutes, stirring and re-stacking occasionally. Strain the baby ribs, remove any remaining ginger slices, and let them dry slightly in a sieve. Reserve 3 tablespoons of the marinade, and freeze or discard the rest. Press the cooked ginger slices through a garlic press and use for the BBQ sauce. Cut off both ends of the garlic clove, peel it, and press it through a garlic press. Combine the ingredients for the BBQ sauce in a small saucepan and bring to a boil briefly. To garnish, wash the peppers, remove the stems, slice lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and then cut these crosswise into small cubes. Brush the baby ribs thinly with the BBQ sauce on one side. Place them on a rack and grill in the oven or on a barbecue until golden brown. Transfer to serving bowls, drizzle with the remaining BBQ sauce, and serve warm as a main course. Note: Pictured served as a menu with Balinese mashed potatoes and snow peas. Note: URLs for: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html Kecap Tim Ikan: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html Balinese mango syrup ala Ayu: https://www.chefkoch.de/rezepte/3762531572862332/Dunkler-balinesischer-Mangosirup-ala-Ayu.html