Indonesian Grilled Beef Ribs (Iga Bakar)

Ingredients

• 1.5 kg beef short ribs, cut into individual ribs
• Water for boiling
• 2 stalks lemongrass, bruised
• 3 cm galangal, sliced
• 3 cm ginger, sliced
• 3 bay leaves
• 3 kaffir lime leaves
• 1 teaspoon salt (for boiling)

For the Marinade Paste:

• 8 shallots
• 5 cloves garlic
• 3 candlenuts, toasted
• 2 red chilies (adjust to taste, optional)
• 1 teaspoon coriander powder
• 1/2 teaspoon white pepper powder
• 2 tablespoons tamarind paste (mix with 3 tbsp hot water, strain)
• 50g palm sugar, finely chopped
• 3 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon regular soy sauce
• 2 tablespoons vegetable oil

Instructions

1. Rinse the beef ribs thoroughly. In a large pot, add the ribs, lemongrass, galangal, ginger, bay leaves, kaffir lime leaves, and 1 teaspoon of salt. Cover with water and bring to a boil. Reduce heat and simmer for 1.5 to 2 hours, or until the ribs are very tender. Skim off any impurities from the surface.
2. While the ribs are simmering, prepare the marinade paste. Blend or finely grind shallots, garlic, toasted candlenuts, and red chilies with a little vegetable oil until a smooth paste is formed.
3. Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the ground paste until fragrant and cooked through, about 5-7 minutes.
4. Add the coriander powder, white pepper powder, strained tamarind liquid, chopped palm sugar, sweet soy sauce, and regular soy sauce to the pan. Stir well and cook until the sauce thickens and the sugar dissolves completely, about 5-10 minutes. Set aside.
5. Once the ribs are tender, remove them from the pot and drain well.
6. Generously coat the cooked ribs with the prepared marinade paste. Ensure all sides are well covered. For best results, marinate for at least 30 minutes, or longer in the refrigerator.
7. Preheat a grill or broiler to medium-high heat. Alternatively, you can use a grill pan or oven broiler.
8. Grill the ribs for 5-7 minutes per side, or until charred and caramelized, basting frequently with any remaining marinade or the sauce from the pan. Be careful not to burn them due to the sugar content.
9. Serve hot, garnished as desired.