IGA BAKAR + SAMBAL MATAH ( INDO STYLE BBQ SHORT RIBS WITH BALINESE SAMBAL)

Dear Kindness,

Sweet, a little sticky like honey, umami but fresh at the same time, aromatic, spicy and citrusy with the most tender short ribs meat-is what I’m about to share with you. The infamous Iga Bakar with Sambal Matah Tomat.

READ MORE OR JUMP INTO THE RECIPE HERE

I love working with tough meat such as short ribs because they have unbelievable flavours when they are prepared properly. So it is my mission to introduce you to this Indonesian recipe called Iga Bakar as I partner with Ontario Beef to inspire you to cook delicious beef dishes using local Ontario Beef.

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

Ontario beef farmers with their continued innovations in feed, cattle management and sustainable farming practices -strive to nurture the grassland to reduce the carbon footprint of beef.

Continue on Iga Bakar, and don’t miss out on a seriously delicious meal! Read on why you should make it.

Unlike the BBQ Ribs that we know in America where the meat is doused in vinegary tomato sauce at the last step of the cooking, Iga Bakar (Indo-style BBQ Ribs) are flavoured to the bones by first cooking them with aromatics and herbs. The slow-cooking / high pressure ( choose your way) tenderizes the meat and gives aromatics such as galangal, lemongrass, ginger, kefir lime leaves, etc opportunity to build layers of complex flavours. Once the meat is cooked, the flavour layering is continued by coating the ribs in Sweet Soya Sauce, then charred on an open flame grill. These short ribs are meant to be enjoyed with sambal, other side dishes and steamed rice.

Sambal Matah Tomat

As if the meat is not flavourful enough, in true Indonesian fashion, this meal is incomplete without bold, full-of-flavour sambal. This sambal is layered with fresh tasty aromatics, which truly enhance the spices used in Iga Bakar.

To make it more convenient, I have made this recipe to be oven friendly, so you can enjoy this dish all year round, but no one is going to say no to a charcoal grill if you want to!

I’m so excited for you to try this recipe!

Print

IGA BAKAR SAMBAL MATAH

Yield 2-3

M.Aimee (milkofthykindness)

Prep time

20 Min

Cook time

2 H & 15 M

Total time

2 H & 35 M

Delicious BBQ Ribs Indonesian style served with an aromatic sambal guaranteed will work your appetite

Ingredients

IGA BAKAR/ RIBS

• 1 kg Ontario Beef Short Ribs ( bone in)
• 500ml coconut water
• Spice paste
• 100 g shallots
• 20 g garlic
• 1/12 tsp of coriander powder
• 2 Tbsp of neutral oil
• 2 tsp sugar
• 1/2 lime flesh ( rind removed)
• 2 Tbsp of neutral oil
• Herbs
• 2 bay leaves
• 3 kefir lime leaves
• 1 lemongrass stalk bruised,
• 2 inches galangal bruised/ sliced
• 1 Tbsp salt
• BBQ Sauce:
• 3 Tbsp of ribs broth
• 4 tbsp of kecap manis ( Indonesian Sweet Soya Sauce)
• juice from 1/2 lime
• pinch of salt
• 1/2 Tbsp tomato paste

SAMBAL MATAH TOMAT (BALINESE STYLE SAMBAL)

• 4-6 chillies
• 4 shallots, thinly sliced
• 2 garlic, thinly sliced
• 1 lemongrass stalk ( peeled, using the tender white part only)
• 1 tomato / a handful of cherry tomatoes( sliced)
• 1 Tbsp of fish sauce or 1/2 tsp cooked shrimp paste.
• 3 kefir lime leaves ( chiffonade)
• 1/2 tsp sugar
• 1/3 cup oil heat
• juice from 1/2 lime

Instructions

IGA BAKAR / RIBS

1. In a food processor, blend the spices with oil into a smooth paste, adding a little water if the mixture is too hard to blend.
2. Fry the paste in low medium heat until fragrant and turning darker, set aside.
3. In a braising pot/ pressure cooker, add the short ribs, herbs and cooked spice paste and coconut water. Cook it for 45 minutes in a pressure cooker or 2 hr using a normal pot on low heat, adding the liquid if necessary. Cook until the meat is fork-tender.
4. Set the cooked meat aside keeping some of the juice.
5. Preheat oven to broil at 450F,
6. Place the short ribs in a lined baking tray.
7. Mix sweet soy sauce with the short ribs broth, tomato paste and lime juice.
8. Brush the short ribs with the sauce, broil it for 2-3 minutes and
9. repeat the sauce until the ribs are caramelized.
10. Serve it with Sambal Matah Tomat

SAMBAL MATAH TOMAT

1. Combined all the sliced-up sambal ingredients in a heat-proof bowl with salt, and sugar.
2. Heat 1/3 cup of neutral oil to 350F, and pour into a bowl to cook the ingredients lightly.
3. Mix well, then add fish sauce, and lime juice. Adjust seasonings to taste.
4. Serve the Sambal Matah with steamed rice and Iga Bakar

Did you make this recipe?

Tag @milkofthykindness on instagram and hashtag it # fareastfridayfeast

Enjoy!

Xx,

M