Tuesday, 2 October 2012



6 lbs spareribs (divided into 2 or 3 ribs per width)(tulang rusuk lembu bersama isi)
Cold water to cover ribs by about 1½ inches
1 Teaspoon salt
7/8 Cup cider vinegar (1 cup minus 2 tablespoons)
½ Cup (1 stick) unsalted butter (mentega tanpa garam)
1/3 Cup firmly packed light brown sugar (gula Melaka)
2 Tablespoons balsamic vinegar
1 Tablespoon tomato sauce
2 Tablespoons salty soy sauce (HABHAL)
¾ Teaspoon freshly ground black pepper
¼ to ½ teaspoon ground chili (cili boh) to taste


1. Place ribs, water, and salt in a large heavy Dutch oven (periuk besar), bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1¾ to 2 hours.

2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for chili and adjust as needed. Set off heat, cover, and reserve.

3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.

4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Brush sauce generously.

5. When ribs are glistening and brown, arrange on a heated large plate and spoon any remaining sauce over ribs.