Spare Ribs Ala Candi Dasa

• Rinse the spare ribs and pour them into plenty of boiling salted water. Simmer for 4 minutes, strain with a large sieve and rinse. Discard the salt water. Clean the pot and add the spare ribs and keep them ready.
• Cut the tamarind from the block, chop and let soak in 4 tablespoons of water. Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger and galangal crosswise into thin slices. Weigh and thaw frozen goods. Cap the cloves of garlic at both ends, peel and slice across into thin slices. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks.
• Mix coconut water, spring roll sauce and soy sauce and pour over the spare ribs. Add the ingredients from kaffir lime leaves to chilies and mix in. Bring to the simmer with the lid on and simmer for 90 minutes. Mix the tamarind mixture well, strain, press gently through the sieve and pour the liquid into the saucepan. Discard the material to be sieved.
• In the meantime, mix the ingredients for the sauce and season with salt and pepper.
• Using a coarse sieve ladle, lift the spare ribs out of the marinade, drain, cool on paper towels and allow to dry. Remove adhering particles with tweezers.
• Heat the frying oil to 220 degrees. Brown the spare ribs in 2 portions in the frying oil using a sieve ladle for 10 - 15 seconds (attention: risk of splashing). Drain briefly on kitchen paper, place on the serving plate, brush with the sauce and serve warm with a side dish of your choice (baked potatoes, French fries, corn on the cob or rice).

Attachment:

• URL for "Balinese Orange Syrup": Setrop Jeruk Manis muda - Light Balinese Orange Syrup ala Ayu
• URL for: Sweet and Sour Hot Sauce: A Thai spring roll sauce of your choice or Sambal Bangkok ala Siu Sambal Bangkok ala Siu