Soy and Palm Sugar Glazed Ribs

Soy and Palm Sugar Glazed Ribs

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This ribs are coated in a coriander, pepper and salt rub before being slow cooked. When tender they are glazed in a soy and palm sugar sauce.


Serves: 6 

  • Ribs
  • 400g pork baby back ribs
  • 2 tablespoons coriander seeds, toasted and ground
  • 2 tablespoons Szechuan peppercorns, toasted and ground
  • 4 tablespoons salt
  • Glaze
  • 110g palm sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (125ml) lime juice
  • 2 shallots, sliced thin
  • 5 cloves garlic, sliced thin
  • 2 tablespoons fish sauce
  • 1 cup (250ml) kecap manis
  • 1 handful coriander, diced

Preparation:15min  ›  Cook:1hour  ›  Extra time:3hours marinating  ›  Ready in:4hours15min 

  1. Ribs: Rinse the pork ribs. Rub the coriander seed, Schezchuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
  2. Glaze: Place the palm sugar and water in a heavy bottomed saucepan and heat on a medium temperature until it becomes golden brown.
  3. Add all at once the shallots, garlic, lime juice, fish sauce and kecap manis. Cook the sauce down until it coats the back of a spoon and reserve for the ribs.
  4. Cooking: Place the ribs in a baking tray with enough water to almost cover them.
  5. Bake at 180 degrees C for 1-2 hours or until the ribs are tender. Alternately, you can cook the ribs slowly over a charcoal until they are tender being careful not to burn.
  6. When the ribs are tender cut them into individual bones. Gently toss the glaze with the ribs. To serve, place on a platter and garnish with the coriander.

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