Indonesian Chinese-style Grilled Beef Ribs

Ingredients

In this Indonesian Chinese adaptation of L.A. Galbi, we incorporate Indonesian spices and seasonings to infuse the dish with a unique flavor profile. The marinade includes ingredients such as kecap manis (sweet soy sauce), Indonesian ginger (jahe), and Indonesian chili paste (sambal oelek), which add a touch of sweetness and heat to the ribs. Additionally, the grilling technique remains true to the Korean original, ensuring the meat is tender and juicy with a caramelized crust. We alse have the original recipe for L.A. Galbi, so you can check it out.

• 1.5 kg (3.3 lbs) beef short ribs 1.5 kg (3.3 lbs) beef short ribs
• 1/2 cup (120 ml) kecap manis (Indonesian sweet soy sauce) 1/2 cup (120 ml) kecap manis (Indonesian sweet soy sauce)
• 3 tablespoons sambal oelek (Indonesian chili paste) 3 tablespoons sambal oelek (Indonesian chili paste)
• 2 tablespoons Indonesian ginger (jahe), grated 2 tablespoons Indonesian ginger (jahe), grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• Steamed rice and pickled vegetables, for serving Steamed rice and pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 40g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine kecap manis, sambal oelek, grated Indonesian ginger, minced garlic, vegetable oil, sesame oil, brown sugar, black pepper, and salt. Mix well to create the marinade.
2. 2.
   Place the beef short ribs in a shallow dish and pour the marinade over them, ensuring all sides are coated. Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the beef ribs from the marinade, allowing any excess marinade to drip off.
5. 5.
   Grill the ribs for about 5-7 minutes per side, or until they reach your desired level of doneness.
6. 6.
   Remove the ribs from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Indonesian Chinese-style Grilled Beef Ribs with steamed rice and pickled vegetables on the side.

Treat your ingredients with care...

• Indonesian ginger (jahe) — If you can't find Indonesian ginger, you can substitute it with regular ginger. However, Indonesian ginger has a slightly milder and sweeter flavor, which adds a unique touch to the dish.

Tips & Tricks

• For an extra kick of heat, add more sambal oelek to the marinade.
• If you prefer a sweeter flavor, increase the amount of brown sugar in the marinade.
• Make sure to let the ribs rest after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve the ribs with a squeeze of fresh lime juice for a tangy twist.
• If you don't have access to a grill, you can also cook the ribs in the oven at 180°C (350°F) for about 30-40 minutes.

Serving advice

Serve the Indonesian Chinese-style Grilled Beef Ribs hot, straight off the grill. Garnish with chopped spring onions and sesame seeds for an added touch of freshness and texture. Pair the ribs with steamed rice and pickled vegetables to complete the meal.

Presentation advice

Arrange the grilled beef ribs on a platter, showcasing their caramelized crust. Drizzle any remaining marinade over the ribs for an appetizing glaze. Place a small bowl of pickled vegetables on the side to add a pop of color to the presentation.