Bali food photographer Dhita Beechey recommended Naughty Nuri's ribs for lunch. She checked in with some food writer friends, but they all said the recipe for Nrui's barbeque sauce is top secret.
The recipe below comes from Steven Raichlen's 2010 Planet Barbecue cookbook.
Ubud Naughty Nuri's BBQ Ribs
2 to 2 1/2 lb rack of baby back pork ribs
1 onion, peeled
1 thumb ginger, peeled
2 cloves garlic, peeled
2 stalks lemongrass
For the barbecue sauce
1 cup Indonesian sweet soy sauce (Ketjap manis)
1/2 cup sugar
1 Tbsp ginger, minced
2 cloves garlic, minced
1 shallot, minced
Remove the membrane from the rack of ribs and boil the ribs in plain water for 10 - 15 minutes to remove the scum. Wash the ribs, clean the pot, add fresh water to cover the ribs, and add the onion, ginger, garlic and lemongrass. Bring to a boil and then simmer for one hour or until meat is beginning to fall from the bone. This can be done the day before grilling, if preferred. Ribs can be stored in the refrigerator either in the cooking liquid (for a softer final product) or not.
Prepare the barbecue sauce by putting all of the ingredients together in a saucepan with 3 tablespoons of water and cooking for 4 - 6 minutes or until the sauce takes on the consistency of a thick glaze.
When you are ready to cook the ribs, either prepare your grill or set your oven to broil. Dry the ribs, slather with barbecue sauce and cook, bone-side down until the glaze begins to caramelize.