Spicy, tender spare ribs ala Candi Dasa

Ingredients for 2 servings:

• 800 g spare ribs
• 20 g tamarind(s)
• 4 kaffir lime leaves
• 30 g ginger, fresh or frozen
• 20 g galangal, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 2 small red chili peppers
• 1 liter coconut water
• 300 g sauce (spring roll sauce), Thai
• 2 tbsp soy sauce, sweet
• 6 tbsp smoky barbecue sauce
• 2 tbsp sauce (sweet and sour sauce, Thai style No. 3), in my recipes
• 2 tbsp syrup (Balinese orange syrup Dewi Sri), in my recipes
• 2 liters of oil, preferably peanut oil, refined
• n. B. Thai basil leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 1 hour 55 minutes

Hot marinated spare ribs with smoky honey BBQ sauce Kansas City. Recipe from Bali, Indonesia.

Rinse the spare ribs and place them in plenty of boiling salted water. Simmer for 4 minutes, strain with a coarse sieve and rinse. Discard the salted water. Clean the pot and add the spare ribs to the pot, keeping them ready. Cut the tamarind from the block, chop it, and let it soak in 4 tablespoons of water. Wash the kaffir lime leaves and use them whole. Cut the fresh, washed, and peeled ginger and galangal into thin slices crosswise. Weigh the frozen goods and thaw them. Trim both ends of the garlic cloves, peel them, and slice them crosswise into thin slices. Wash the small red chilies, slice them crosswise into thin rings, leaving the seeds on and discarding the stems. Mix the coconut water, spring roll sauce, and soy sauce together and pour over the spare ribs. Add the ingredients from the kaffir lime leaves to the chilies and mix to combine. Cover and bring to a simmer for 90 minutes. Mix the tamarind mixture well, strain, gently press through the sieve and add the liquid to the saucepan. Discard any liquid that remains in the sieve. In the meantime, combine the ingredients for the sauce and season with salt and pepper. Using a coarse slotted spoon, lift the spare ribs out of the marinade, drain well, and place on kitchen paper to cool and dry. Use tweezers to remove any stuck-on particles. Heat the frying oil to 220°C. Using a slotted spoon, brown the spare ribs in the frying oil for 10-15 seconds in two batches. Caution: Danger of splashing! Briefly drain on kitchen paper, transfer to serving plates, brush with the sauce, and serve warm with a side dish of your choice, e.g., jacket potato, French fries, corn on the cob, or rice. Recipes for the syrup and sauce can be found here: Balinese Orange Syrup Dewi Sri: https://www.chefkoch.de/rezepte/3682781555287934/Balinesischer-Orangensirup-Dewi-Sri.html Sweet and Sour Hot Sauce, Thai Style No. 3: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html