Babi Panggang – Twice Cooked Pork Ribs

Ingredients:
2kg Pork or Beef spare ribs – cut to your desired sizes
½ jar Bali In A Jar Chilli Paste
100ml kecap manis
50g fresh finely chopped ginger
25g rock sugar
800ml water
Salt
Black pepper
4 tbs vegetable oil

Method:
1. Heat up a large wok or pot, add vegetable oil, seal spare ribs on both sides for approximately 5 minutes each or until they change colour.
2. Create a well in the centre of your wok/pot (with the ribs on the sides). Add chopped ginger in the centre and let it cook until fragrant (around 2 minutes). Add the rest of the ingredients ,including water, into the wok/pot and bring to boil. Then turn your stove to medium-low for 1 hour to slow cook spare ribs until tender – while occasionally turning them over to make sure both sides are equally cooked.
3. Once spare ribs are soft, take them out and place onto a tray and put aside. Continue cooking the sauce until reduced/thickened.
4. Cook spare ribs in the oven/grill or BBQ (best on a charcoal weber BBQ) Use the extra sauce to baste the ribs while cooking – around 15 minutes each side.
5. Serve spare ribs with salads & chips together with the remaining sauce,.

PS: you can also cook spareribs in a slow cooker, however you will need to reduce the sauce on the stove as the slow cooker holds water content.