Spare Ribs Alla I Gusti Made

5 from 5 votes
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 17 kcal


For the marinade:

  • 8 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 2 tbsp Sunflower oil
  • 2 Poles Lemongrass
  • 8 Kaffir lime leaves
  • 40 g Ginger, fresh or frozen
  • 20 g Tamarind, from the block
  • 60 g Orange juice
  • 2 tbsp Sugar, fine, white
  • 600 g Tomato juice
  • 4 small Star anise, whole
  • 4 Cloves
  • 8 cm Cinnamon stick
  • 3 tsp Red pepper paste "Shandong"
  • 100 g Coconut water
  • 10 g Vegetable broth, Kraft bouillon
  • 4 tbsp Kecap Tim Ikan

For the BBQ sauce:

  • 80 g Marinade, after cooking
  • 60 g Spring roll sauce ala Sanur Beach
  • 50 g Carolina Honey BBQ Sauce, Toni Roma, (available for purchase)


  • 1,5 liter Frying oil

To garnish:

  • 4 size Lettuce leaves, green, Lollo Bionda
  • 2 medium sized Tomato
  • 2 Discs Carrot
  • 30 g Peanuts, blanched, roasted and salted


  • Wash the baby ribs and boil them in plenty of water for 2 minutes. Strain, discard the stock and rinse and drain the ribs. Cap the small, red onions at both ends, peel and roughly cut into pieces. Heat a small pan, add the sunflower oil and let it get hot. Add the onions and garlic and roast until the onions turn light brown. Deglaze with the tomato juice and pour the mixture into a 2.5 liter casserole.
  • Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently tap the lower half of the pieces with the back of the knife. The stems should remain intact. Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh frozen goods.
  • Tamarind can be bought en bloc (with grains, natural) from 100g in the Asian shop. For this recipe you need 20 g, which you cut into thin slices from the block. Mix with the orange juice and sugar and simmer for 5 minutes while stirring. Strain and strain through a sieve. This results in 2 - 3 tablespoons of aromatic tamarind syrup.
  • Put all the ingredients for the marinade together with the ribs in the casserole and simmer for 90 minutes. Strain the ribs and prepare them. Remove the ginger slices, lemongrass pieces, star anise and the leaves from the sieve and keep them ready to decorate. Use the broth for the BBQ sauce.
  • Mix the ingredients for the BBQ sauce together and heat well, but do not boil. Brown the dried ribs in frying oil at 220 degrees Celsius (takes approx. 15-20 seconds). Then pour it into the BBQ sauce and distribute it on the serving plates, garnish, serve and enjoy.


  • Kecap Tim Ikan, see: Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce Red pepper paste "Shandong", see: Red pepper paste "Shandong"


Serving: 100gCalories: 17kcalCarbohydrates: 3.4gProtein: 0.4gFat: 0.1g
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Squid Rings in Beer Batter

Spicy Chicken Wing Pan Dapoer Sriwidi