BBQ American Spare Ribs Indonesian Style

2010 June 16

I did cook this spare ribs couple of times, but it was ages ago. My house members probably has forgot how great it tastes, so I decided to make this BBQ Spareribs as they are on special on my local butcher.

Butcher: How many kg for the spareribs?

Me: ehhhmmmmm…. give me 3 kg please

Butcher took 4 big pieces of ribs and weight, and they were about 2.3 kg. Suddenly I thought to myself, OMG it was a bit too much if she added more ribs. I shouted my change of mine.

Me: so sorry.. I changed my mind.. that would be enough thank you (fiuhhhh… what a relieve)

On Sunday morning, I thought this BBQ type of thing would be just perfect for our weekend brunch. So there I was, standing in the kitchen at 9 o’clock, peeling my herbs and pureeing them. By 10.30, my toddler had his ribs with steam rice, and he absolutely loves it. I don’t think the chilli affect him because you can’t really taste the spiciness because of the other herbs. We all had a lovely and full-filling brunch. I suddenly regret myself forbidding the butcher to give me 3 kg instead of 2.3 kg. My husband kept coming back to the kitchen to get some of those sticky juicy spare ribs. When I asked him whether I actually need to cook them twice as much quantity, he agreed. Ehmmm… so I actually should ask for 5 kg of spare ribs to satisfy all the meat eaters at home.


Recipe adapted from The Around the World Cookbook

  • 1 kg American pork spare ribs
  • 1 onion
  • 2 garlic cloves
  • 2 cloves shallot
  • 2.5 cm fresh ginger
  • 1/3 soy sauce (half sweet soy sauce and half the salty one)
  • 2 red chillies
  • 1/3 cup of tamarind juice (soaked about a thumb size of tamarind in hot water)
  • 2 tbsp palm sugar
  • 2 tbsp oil
  • salt and pepper


  1. Put onion, garlic cloves, shallot, ginger, chillies, tamarind juice, palm sugar in a food processor and blend until fine. Add soy sauce and oil in the mixture as well.
  2. Preheat the oven 180 C with grill mode on, or you could use the charcoal BBQ as an alternative.
  3. Using a non stick pan, pour all the mixture in the pan together with the ribs. Well coated all the ribs and let them simmer over the low medium heat for at least 30 minutes. When the meat look well done, turn the heat into medium high until the sauce slightly thicken.
  4. BBQ the meat and brush them with the thicken sauce while grilling.
  5. Serve with acar (sweet ans sour cucumber and carrot pickle) or alternatively with chopped chillies mix with sweet soy sauce, little bit of soy sauce, and vinegar.

Preparation time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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2 Responses leave one →
  1. 2010 June 28

    wow this looks fantastic. i don’t eat pork though, could you do a variation with beef ribs?

    • 2010 June 28
      linda permalink

      I guess you could, but beef would not be as tender as pork. The meat would be pretty tough I reckon. I tried BBQ Spare Ribs using beef in some restaurants and the meat is pretty chewy and tough. You could probably try lamb instead of beef.

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