John Myers
Contents
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Ingredients
For the hot marinade:
- 1,5 liter Frying oil
- 3 medium-sized Cloves of garlic, fresh
- 500 g Spring roll sauce, e.g. Indofood, Sambal Bangkok
- 200 g Tomato sauce
- 4 g Chicken broth, Kraft bouillon
- 8 cm Cinnamon stick
For the fried potatoes:
- 4 medium-sized Potatoes, waxy
- 2 tbsp Sunflower oil
- 1 medium-sized Onion, brown
- 40 g Bacon, smoked, lean, diced
- 1 tbsp Oregano
- 1 tsp Rosemary
- Salt and black pepper to taste
For the BBQ sauce:
- 10 tbsp Hot marinade
- 2 tbsp Soy sauce, sweet, (Kecap Manis)
- 1 tbsp Tomato paste
- 1 tbsp Coconut milk, creamy (24% fat)
- 2 tbsp Honey, dark
- 4 drops Smoke extract, liquid, (e.g. from Kostrowok)
To garnish:
- 1 Tomato, red, fully ripe
- 2 Pinches Carrot threads
- 1 tbsp Celery leaves, fresh or frozen
Instructions
Prepare the ribs:
- Disassemble the baby ribs into individual meaty pieces of bone, rinse well and boil in plenty of water for 5 minutes. Strain the ribs and rinse well. Discard the broth, clean the pot, cap the garlic cloves at both ends, peel and squeeze with a garlic press.
Marinate the ribs while hot:
- Put all the ingredients for the marinade in the saucepan, add the ribs and fill up with water so that all the ribs are in the broth. Simmer with the lid on for 1 hour. Then strain the ribs and drain well.
The BBQ sauce:
- Mix all the ingredients for the BBQ sauce well and season with salt. Heat the sauce, but do not boil it.
- Heat the deep-frying oil in a wok or deep fryer to 210 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil.
The potatoes:
- Wash and peel the potatoes and cut across into approx. 5 mm thick slices. Fry with the sunflower oil to roast potatoes. Cut the vegetable onions into small cubes and add them with the bacon cubes to the potatoes as soon as they have light brown spots on both sides. Add oregano and rosemary and mix in. Season to taste with salt and pepper. Keep warm with the lid on at reduced heat. Heat that.
Browning the ribs:
- Attention: Danger of splashing !! Work with the lid! Fry the ribs in 2 portions for a maximum of 20 seconds each until light brown and drain on paper towels and add to the hot sauce.
Garnish and serve:
- Divide the ribs with the sauce and the fried potatoes on 2 serving plates, garnish and serve warm. A cold beer goes well with it!
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
