Buah Keluak Glazed Ribs
Buah Keluak Glazed Ribs
Get this quick and easy recipe by Sarah Benjamin from Cooking For Love.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 20 minutes
  • Cooking Time 6 hours 30 minutes
  • Yield 10 servings
  • 200 grams Shallots
  • 100 grams Dried chilli (soaked in hot water until soft)
  • 8 Candlenuts (toasted)
  • 20 grams Fresh turmeric (peeled)
  • 100 grams Galangal (peeled)
  • 2 tablespoons Belacan [Shrimp paste] (toasted)
  • 4 Lemongrass stalks
  • 2 tablespoons Gula melaka [Palm sugar]
  • 9 tablespoons Vegetable oil
  • 80 grams Tamarind pulp
  • 3 kilograms Pork ribs in rack
  • 10 tablespoons Buah keluak paste
  1. Blend shallots, dried chilli, candlenuts, turmeric, galangal, belacan, lemongrass, and gula melaka together with oil as needed
  2. Fry the mixture until fragrant and oil has surfaced
  3. Rub ⅔ of the marinade over the ribs (reserve the rest) and marinate for at least 4 hours, preferably overnight
  4. Once ribs have been marinated, transfer to a baking tray and cover tightly with tin foil
  5. Put the ribs in a preheated 150 degrees celsius oven and cook for 2 hours until tender, basting once or twice midway
  6. Remove the foil for the last 15 minutes, and continue to cook in the oven
  7. Cook remaining rempah paste with buah keluak paste, and cook ribs in it for 10 minutes. Serve

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