Indonesian BBQ Short Ribs

Beef ribs inspired by the Indonesian “iga bakar”. This version takes a bit more effort, but provides that authentic smokey BBQ flavour. Be sure to start a few days in advance, as getting the marinade to penetrate through this much meat is not a quick endeavour.

Ingredients

Tools

Instructions

Prepping the Marinade Paste

1. Add the shalots to the food processor
2. Add the garlic to the food processor
3. Add the coriander powder to the food processor
4. Add the sugar to the food processor
5. Add half of the lime juice to the food processor
6. Add the oil to the food processor
7. Process the contents of the food processor until it becomes a smooth paste
8. Fry the paste until brown and fragrant

Preparing the Marinade

1. Slice the galangal
2. Cut the lemon grass stalk into 10cm pieces, if needed
3. Pour the marinade paste into the large dish
4. Pour the coconut water into the large dish
5. Add the bay leaves to the large dish
6. Add the kefir lime leaves to the large dish
7. Add the lemon grass to the large dish
8. Add the galangal to the large dish
9. Add the salt to the large dish
10. Add the MSG to the large dish
11. Stir the liquid in the large dish until homogenous

Marinating

1. Cut excess fat layers from the beef
2. Using the meat marinade injector, take some of the marinade and inject it into the short ribs until saturated
3. Add the short ribs to the large dish, ensuring it is completely covered with the broth
4. Let sit in the fridge for about 48 hours

Prepping the BBQ

1. Light up the BBQ
2. Configure the BBQ for a dome temperature of 115c
3. Configure the BBQ for indirect heat

Smoking

1. Add the beech wood chunks to the BBQ
2. Put the meat on the BBQ rack, with the bones facing downwards
3. Let smoke for 1 to 2 hours

Prepping the Sauce

1. Take 100ml of the marinade used for the meat, and put it in the sauce bowl
2. Add the kecap manis in the sauce bowl
3. Add the tomato paste to the sauce bowl
4. Add the remaining lime juice to the sauce bowl
5. Mix together to get a homogenous sauce

Cooking

This entire process takes around 6 to 8 hours, so be prepared!

1. Brush the sauce on the meat and let cook for 30-45 minutes
2. Repeat the previous step until the meat reaches around 75-80c
3. When the meat has reached the target temperature, wrap it tightly in butcher paper
4. Let it cook inside the paper, on the BBQ, until it has reached 92c

Resting

You can use a cooler bag or other insulated bag to keep the meat from cooling down too quickly

1. Take the meat off of the BBQ and let rest for at least 30 minutes, preferably up to 60 minutes

Serving

1. Cut the meat into individual ribs
2. Serve with rice, vegetables, and sambal matah