Indonesan-Style Ribs

This recipe makes 6 servings Preparation time: 20 minutes Marinate: 2 hours Cook time : 22 minutes Portion size: 4 to 6 If you can't find kecap manis, boil together ½ cup (125 mL) granulated sugar, ⅓ cup (75 mL) soy sauce and 2 tbsp (30 mL) fancy molasses until sugar is dissolved.

Ingredients

3-1/2 lb (1.6 kg) small pork back ribs or pork side ribs
3 cloves garlic, minced
2 tbsp (30 mL) ground or finely minced fresh lemongrass
2 tbsp (30 mL) fish sauce
1-1/2 tbsp (21 mL) minced fresh coriander
2 tsp (10 mL) finely grated gingerroot
2 kaffir lime leaves, centre vein removed, minced
¼ cup (60 mL) coarsely ground roasted peanuts
Sweet and Spicy Sauce:
¼ cup (60 mL) peanut oil or vegetabIe oil
⅓ cup (75 mL) sliced shallots
5 cloves garlic, sliced
4 tsp (18 mL) minced Thai (bird's-eye) chilies or hot peppers
½ cup (125 mL) sweet soy sauce (kecap manis)
⅓ cup (75 mL) lime juice

Instructions

Remove membrane from underside of ribs, if attached.
Mix together garlic, lemongrass, fish sauce, coriander, ginger and lime leaves; rub all over ribs. Cover and marinate at room temperature for 2 hours or refrigerate for up to 24 hours.
Sweet and Spicy Sauce: In small saucepan, heat oil over medium-high heat; fry shallots until golden. With slotted spoon, transfer shallots to paper towel to drain. Add garlic to pan; fry until golden. Transfer to paper towel to drain.
In mortar with pestle, pound chilies until paste. Add shallots and garlic; pound until almost smooth (or finely mince). Transfer to large bowl; mix in sweet soy sauce and lime juice.
Place ribs on greased grill over medium heat; close lid and cook, turning constantly, until meat is tender, 20 to 25 minutes.
Cut into separate ribs; toss with sauce until coated. Cook, turning a few times, until glazed, 2 to 3 minutes. Transfer to serving platter; sprinkle with peanuts.
Source : Canadian Living Magazine: July 2010
From Canadian Living

Recipe by Grant Family Reunion at http://grantreunion.ca/2013/02/07/indonesan-style-ribs/