Balinese style barbecued baby back ribs are one of my all-time favourite food. The big, meaty pork ribs are marinated in a turmeric-based sauce with toasted spices that adds a burst of flavor. They are then slowly grilled over wood charcoal and glazed with kecap manis, an Indonesian sweet soy sauce barbecue sauce, until the meat is done. Bali-style grilled baby back ribs are very addicting. The pork ribs should be fork-tender and juicy on the inside, and the outside should be slightly charred. They should also be covered in a sticky barbecue sauce that tastes good with smoke. Definitely finger licking good !!!.
The reason I want to light up a wood fire charcoal grill to cook my pork ribs is because my future niece or nephew asked me to. It’s not a story; she asked me through my sister. Now that my oldest sister is pregnant for the third time, she really wants Balinese-style baby back ribs from Naughty Nuri’s Warung. In Indonesia, we call a pregnant woman who strongly wants a certain food all the time “ngidam.” She would think about it all the time until her baby’s need for the food is met. You might think she’d eat that a lot, but it’s so annoying when she only licks the seasoning and leaves the rest of the food you brought her in at 2 p.m. m. My brother-in-law was really lucky to have a job meeting outside of town. He then left me to take care of his wife. Indonesians think a lot of ngidam, and there’s a myth that the baby will keep rolling around as a child. I’m not sure if this is true, but we had to deal with it anyway.
Bahasa: iga babi bakar bumbu Bali. Balinese-style grilled pork ribs were very spicy and flavorful all the way through the thickest part of the meat because they were well marinated in balinese seasoning. Balinese style seasoning for marinating meat called base genep or complete spice paste. Red shallot, garlic, ginger, turmeric, galagal, sand ginger, lemongrass, corriander, white peppercorn, candle nuts, dried shrimp paste, and a lot of chilies and turmeric make up base genep spice paste. You see, i even curl my fingers just by listing the ingredients. You’ll be blown away by the scent of Balinese seasoning or base genep when you toast the coriander seed, black peppercorn, candle nuts, and don’t forget to char the dried shrimp paste before mashing it into a fine paste. Along with that, I would add kaffir lime leaves or zest to give it a more citrusy taste. I also add some red yeast rice powder that I had left over from making the Coffee and Char Siu Sauce Glazed Barbecued Pork Belly Recipe. It gives it a nice red color without changing the taste.
Balinese-style baby back ribs barbecue sauce is based on a recipe from Naughty Nuri’s Warung, a well-known Ubud, Bali, barbecue and grill restaurant. Kecap manis is an Indonesian soy sauce that is thick and sweet. It is made from black soy beans, palm sugar, and spices. It is used to make Balinese-style pork rib barbecue sauce. Kecap manis is a popular Indonesian condiment and cooking ingredient. It is used to add flavor to Nasi Goreng (Indonesian Fried Rice) and Sate Ayam (Indonesian Skewerred Chicken Satay Peanut Sauce). I added coconut water to the barbecue sauce to keep the meat moist while it cooked and give it an extra umami flavor. The baby back ribs are marinated in Balinese-style base genep seasoning for a long time. The pork ribs are then grilled, preferably over charcoal for the best smoke flavor. The kecap manis-based barbecue sauce is brushed on at the end of the cooking process. It gives the ribs a sweet, salty flavor right away. The sweet glaze covers the ribs in a crusty lacquer that keeps all the porky juices inside and makes the outside very crispy.
I’m using boneless baby back ribs for this recipe. Deboned baby back ribs are more easily to cook compare to the bone-in ones. On top of that, I need to make sure the baby back ribs are fully cooked because eating pork that isn’t fully cooked can make you sick from worms and other parasites. I didn’t want to put my pregnant sister at risk, so I bought pork baby back ribs with the bones still in them. I then cut the membrane that covers the sternum and removed the bones. It’s easy and fun to debone baby back ribs. Just turn the ribs over so the bone side is facing up, use your finger to find the bone, and cut all the way through until the boning knife tips hit the bone in the middle. Then, put your finger in the cut to separate the meat from the bone. If you did the cut right, the bone should come out easily. Did this until all your baby back ribs bone gone. You are now deboning your baby back ribs. If you don’t want to do it yourself, you can ask the butcher to do it for you.
Balinese style grilled pork ribs usually served with steaming hot rice and some sambal or chilli relish. Even though the barbecued pork ribs are delicious on their own, my sister ate the whole slab without any sides. But because my Indonesian tongue can’t dance without chilies, I served it with sambal. You can choose from different kinds of sambal, but I chose sambal kecap kacang, which is sweet soy sauce sambal with chopped raw chilies, shallots, and crushed toasted peanuts. For authentic Balinese-style toppings on grilled meat, Sambal Matah (raw chili slices, lemongrass, shallots, and shrimp paste mixed with hot coconut oil) is a must. But if you want something tangier and more refreshing, I bet you choose Sambal Dabu-dabu (Menorcan tomato and chili salsa). The grilled pork ribs were cut into small pieces and served with the sambal. Crispy fried red shallots, or bawang goreng, were used as a garnish.
Pork ribs are a quintessential barbecue food, but navigating bones while eating can be unpleasant. Deboning ribs before cooking allows you to enjoy fall-off-the-bone meat without the mess.
In this comprehensive guide, you’ll learn how to properly remove bones from pork ribs through an easy step-by-step process. We’ll cover the reasons for deboning, tools needed, tips for success, and how to cook deboned ribs. With the right techniques, you can transform bone-in slabs into convenient boneless rib delights.
Why Should You Debone Pork Ribs?
Here are the main advantages of deboning ribs before cooking:
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Portion control – Boneless ribs can be cut into uniform portions for plating or serving. You aren’t limited by bone sizes.
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Adaptability – Deboned rib meat can be cut any way you need – slices, dices, shreds, or whole chunks. Get creative with recipes.
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Tenderness – Removing bones allows you to cook the meat longer to get fall-off-the-bone texture without overdoing the bones
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Ease of eating – No more navigating bones on your plate. Deboned ribs work great for appetizers, sandwiches, and finger foods
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Economical – More meat per pound since you don’t pay for bone weight. Also reduces waste from uneaten bones.
Necessary Tools for Deboning Ribs
You’ll need a few specific tools on hand:
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Boning knife – A sharp, thin 5 to 6 inch blade allows precise slicing beside the bones.
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Kitchen shears – Sturdy shears make cutting through cartilage and membranes easy.
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Cutting board – Provide a large, stable surface to work on. Hardwood is ideal.
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Paper towels – Help grip slippery rib membranes for removal.
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Meat mallet (optional) – A rubber mallet can flatten ribs after deboning.
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Butcher’s twine (optional) – For tying boneless slabs into a tidy cylindrical shape.
Step-by-Step Guide to Deboning Ribs
Follow these steps for flawlessly boneless pork ribs:
1. Position Rib Rack Meat-Side Down
Lay the rib rack meat side down on your cutting board. Keep connected to the rack for stability.
2. Loosen Membrane from Underside
Slide your knife under the thin membrane on the bone undersides. Grab an edge with paper towels and peel it off.
3. Snip Through Cartilage Between Bones
Use kitchen shears to snip the cartilage between each rib bone, separating them fully.
4. Slice Meat Away Alongside Bones
Place knife against the first bone and slice the meat away with one smooth, even motion per bone.
5. Remove Bones and Trim Meat
Discard the freshly detached bones. Trim any excess fat or sinew from the now boneless rib meat.
Handy Tips for Deboning Success
Follow these tips when removing bones from pork ribs:
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Work slowly and carefully to avoid tearing meat. Have patience.
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Keep your boning knife razor sharp. Dull blades tear meat.
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Cut against the grain of the bone. This allows cleaner separation.
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Partially freeze ribs first – cold meat adheres less to bone.
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For baby backs, leave some membrane to hold meat together.
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Curl fingers under when slicing to avoid accidental cuts.
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Save bones to make broths and stocks later.
What to Make with Deboned Pork Ribs
Boneless ribs open up many possibilities:
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Braised ribs – Season and braise low and slow in flavorful liquid.
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Oven-baked ribs – Brush with barbecue sauce and bake tender.
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Shredded ribs – Perfect for tacos, nachos, sandwiches, and more.
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Rib chunks – Skewer for kabobs or mix into stir fries.
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Rib appetizers – Make into sliders, quesadillas, lettuce wraps, etc.
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Rib soups – Simmer diced rib meat in bean, noodle, or vegetable soups.
Let your imagination run wild! Deboning unlocks more uses for ribs beyond basic barbecue.
Frequently Asked Questions About Deboning Ribs
Here are answers to some common rib deboning questions:
Is deboning ribs difficult?
It takes practice, patience, and a sharp knife, but isn’t too complicated once you get the hang of the technique. Go slow your first few tries.
What ribs are easiest to debone?
Smaller baby back ribs debone easier than larger, curved spare ribs.
Do you have to debone for pulled pork?
No, deboning is not necessary for shredded pork dishes. Bones soften during cooking.
Can you freeze raw deboned ribs?
Yes, tightly wrap deboned raw ribs in plastic and freeze up to 2-3 months. Thaw in the fridge before using.
Should I tie boneless slabs into a roll?
Tying helps maintain shape during cooking. Use butcher’s twine and remove before serving.
Do boneless ribs cook faster?
A bit faster, but boneless ribs still benefit from low, moist heat to reach peak tenderness.
Execute Boneless Rib Perfection
Deboning ribs takes some initial practice, but allows for endless recipe creativity. Follow the simple steps to slick, pro-level results.
With the bones removed, you can cook ribs to fall-off-the-bone perfection and skip the mess. Say goodbye to wrestling bones at the dinner table! A world of convenient boneless rib possibilities await.
Dentist chef, just a dentistry student who practice the dentist’s cooking recipes in a dentist’s kitchen
Balinese style barbecued baby back ribs are one of my all-time favourite food. The big, meaty pork ribs are marinated in a turmeric-based sauce with toasted spices that adds a burst of flavor. They are then slowly grilled over wood charcoal and glazed with kecap manis, an Indonesian sweet soy sauce barbecue sauce, until the meat is done. Bali-style grilled baby back ribs are very addicting. The pork ribs should be fork-tender and juicy on the inside, and the outside should be slightly charred. They should also be covered in a sticky barbecue sauce that tastes good with smoke. Definitely finger licking good !!!.
The reason I want to light up a wood fire charcoal grill to cook my pork ribs is because my future niece or nephew asked me to. It’s not a story; she asked me through my sister. Now that my oldest sister is pregnant for the third time, she really wants Balinese-style baby back ribs from Naughty Nuri’s Warung. In Indonesia, we call a pregnant woman who strongly wants a certain food all the time “ngidam.” She would think about it all the time until her baby’s need for the food is met. You might think she’d eat that a lot, but it’s so annoying when she only licks the seasoning and leaves the rest of the food you brought her in at 2 p.m. m. My brother-in-law was really lucky to have a job meeting outside of town. He then left me to take care of his wife. Indonesians think a lot of ngidam, and there’s a myth that the baby will keep rolling around as a child. I’m not sure if this is true, but we had to deal with it anyway.
Bahasa: iga babi bakar bumbu Bali. Balinese-style grilled pork ribs were very spicy and flavorful all the way through the thickest part of the meat because they were well marinated in balinese seasoning. Balinese style seasoning for marinating meat called base genep or complete spice paste. Red shallot, garlic, ginger, turmeric, galagal, sand ginger, lemongrass, corriander, white peppercorn, candle nuts, dried shrimp paste, and a lot of chilies and turmeric make up base genep spice paste. You see, i even curl my fingers just by listing the ingredients. You’ll be blown away by the scent of Balinese seasoning or base genep when you toast the coriander seed, black peppercorn, candle nuts, and don’t forget to char the dried shrimp paste before mashing it into a fine paste. Along with that, I would add kaffir lime leaves or zest to give it a more citrusy taste. I also add some red yeast rice powder that I had left over from making the Coffee and Char Siu Sauce Glazed Barbecued Pork Belly Recipe. It gives it a nice red color without changing the taste.
Balinese-style baby back ribs barbecue sauce is based on a recipe from Naughty Nuri’s Warung, a well-known Ubud, Bali, barbecue and grill restaurant. Kecap manis is an Indonesian soy sauce that is thick and sweet. It is made from black soy beans, palm sugar, and spices. It is used to make Balinese-style pork rib barbecue sauce. Kecap manis is a popular Indonesian condiment and cooking ingredient. It is used to add flavor to Nasi Goreng (Indonesian Fried Rice) and Sate Ayam (Indonesian Skewerred Chicken Satay Peanut Sauce). I added coconut water to the barbecue sauce to keep the meat moist while it cooked and give it an extra umami flavor. The baby back ribs are marinated in Balinese-style base genep seasoning for a long time. The pork ribs are then grilled, preferably over charcoal for the best smoke flavor. The kecap manis-based barbecue sauce is brushed on at the end of the cooking process. It gives the ribs a sweet, salty flavor right away. The sweet glaze covers the ribs in a crusty lacquer that keeps all the porky juices inside and makes the outside very crispy.
I’m using boneless baby back ribs for this recipe. Deboned baby back ribs are more easily to cook compare to the bone-in ones. On top of that, I need to make sure the baby back ribs are fully cooked because eating pork that isn’t fully cooked can make you sick from worms and other parasites. I didn’t want to put my pregnant sister at risk, so I bought pork baby back ribs with the bones still in them. I then cut the membrane that covers the sternum and removed the bones. It’s easy and fun to debone baby back ribs. Just turn the ribs over so the bone side is facing up, use your finger to find the bone, and cut all the way through until the boning knife tips hit the bone in the middle. Then, put your finger in the cut to separate the meat from the bone. If you did the cut right, the bone should come out easily. Did this until all your baby back ribs bone gone. You are now deboning your baby back ribs. If you don’t want to do it yourself, you can ask the butcher to do it for you.
Balinese style grilled pork ribs usually served with steaming hot rice and some sambal or chilli relish. Even though the barbecued pork ribs are delicious on their own, my sister ate the whole slab without any sides. But because my Indonesian tongue can’t dance without chilies, I served it with sambal. You can choose from different kinds of sambal, but I chose sambal kecap kacang, which is sweet soy sauce sambal with chopped raw chilies, shallots, and crushed toasted peanuts. For authentic Balinese-style toppings on grilled meat, Sambal Matah (raw chili slices, lemongrass, shallots, and shrimp paste mixed with hot coconut oil) is a must. But if you want something tangier and more refreshing, I bet you choose Sambal Dabu-dabu (Menorcan tomato and chili salsa). The grilled pork ribs were cut into small pieces and served with the sambal. Crispy fried red shallots, or bawang goreng, were used as a garnish.
Ingredients:
- 2 slabs of pork baby back ribs (about 2. 5 kg), deboned.
- 1/2 cup coconut oil
- Salt and pepper to taste
- Fried shallots to garnish
Balinese Spicy Marinate Spice Paste Recipe Resep Bumbu Base Genep khas Bali:
- 75 g Red chili (Cabe Merah)
- 10 Bird’s eye chilies (Cabe Rawit)
- 50 g Red Shallot (Bawang Merah)
- 30 g Garlic (Bawang Putih)
- 25 g Galangal (Laos)
- 25 g Ginger (Jahe)
- 25 g Lesser galangal or Sand Ginger (Kencur)
- 35 g Turmeric (Kunyit)
- 20 g Candlenut (Kemiri)
- ½ tsp Dried shrimp paste (Terasi) roasted until charred
- ½ tsp Coriander seed (Ketumbar), toasted
- ¼ tsp White pepper corn (Lada Putih)
- ¼ tsp Nutmeg (Pala), toasted
- 2 Cloves (Cengkeh), toasted
- 2 Sereh lemon grass, using only the soft white middle part
- ¼ tsp Kaffir lime zest (Kulit Jeruk Purut Parut)
- 2 tbsp Coconut oil
- Red food coloring (i’m using chinese red yeast rice)#optional
- 1/2 cup kecap manis (Indonesian sweet soy sauce)
- 1/2 cup coconut water (you can use regular water)
- 2 tbsp oyster sauce
- 1 kaffir lime (Jeruk Purut), juiced
- Salt and pepper to taste
- 2 tbsp melted margarine