Balinese Baby Ribs Ala Legian

5 from 7 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 2 people


For the hot marinade:

  • 6 Kaffir lime leaves, fresh or frozen
  • 40 g Ginger slices, fresh or frozen
  • 2 small Chilies, green, fresh or frozen
  • 40 g Cut celery stalks, fresh or frozen
  • 2 Cinnamon sticks, each 8 cm
  • 4 tbsp Kecap Tim Ikan
  • 200 g Spring roll sauce ala Sanur Beach
  • 400 g Tomato juice


  • Coconut water

For the sauce:

  • 180 g Broth, see preparation
  • 1 tsp Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • To garnish:
  • Sprigs of dill, fresh


The baby ribs:

  • Have the butcher cut the ribs so that 2 bones always form one piece. Wash and boil for 3 minutes in plenty of lightly salted water. Strain with a coarse sieve, rinse and drain well.

The marinade:

  • Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stalks. Wash the fresh celery, pluck the flawless leaves and freeze them deeply. Cut the flawless stems crosswise into pieces approx. 3 mm wide. Weigh out the required amount and freeze the rest. Measure frozen goods and allow to thaw.

Hot marinating:

  • Put all ingredients in a sufficiently large saucepan and bring to a boil. Add the ribs. Add enough coconut water to cover all of the ribs. With a reduced heat supply, with occasional layering, simmer with the lid on for 90 minutes.

Strain and clean:

  • Strain with a sieve. Keep the broth. Remove any sticking pieces from the ribs and grill them briefly in the oven. Remove the cinnamon sticks and leaves from the colander, place in a blender and puree for 2 minutes on the highest setting.

The sauce:

  • Put 180 g of the puree in a pan and reduce by half. Dissolve the tapioca flour in the rice wine and stir into the sauce. As soon as the tapioca flour has set, remove the sauce from the heat and season with salt.


  • Distribute the ribs on the serving plates, pour over the sauce, garnish, serve with a side dish of your choice and enjoy.

The rest of the broth:

  • The broth can be used for a wide variety of uses. E.g. as a base for a tomato and shrimp soup, a spring roll sauce and as a red ketchup.


  • Kecap Tim Ikan, see: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Spring roll sauce ala Sanur Beach, see: Spring roll sauce ala Sanur Beach Kaffir lime leaves
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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