TANPA OVEN - RESEP PORK RIBS SEPERTI DI BALI!

Willgoz Kitchen September 8, 2021 Watch on YouTube ↗

No-Oven Bali-Style Pork Ribs

Coleslaw :

Rub pork ribs :

Coca cola BBQ sauce :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Potong iga babi menjadi 2 bagian agar muat di panci presto.
Siapkan bumbu rub (onion powder, garlic powder, paprika powder, jinten powder, dried thyme, coriander powder, garam, black pepper), masukkan ke dalam panci presto berisi sekitar 2 liter air bersama iga babi, aduk rata.
Tutup panci presto dan masak selama sekitar 1 jam hingga daging empuk.
Sambil menunggu, buat coleslaw: potong kol tipis memanjang (julienne), tuang mayones kewpie, tambahkan seasoning (gula, garam, lada), dan perasan jeruk nipis, cicipi dan sesuaikan (tambahkan madu jika kurang manis).
Potong wortel tipis memanjang, campurkan ke dalam coleslaw bersama daun mint cincang dan sedikit garam, aduk rata dan biarkan sebentar hingga kolnya sedikit mengeluarkan air.
Untuk BBQ sauce, campurkan onion powder, garlic powder, paprika powder, dan dried thyme, lalu tambahkan kecap inggris, saus tomat, dan saus sambal.
Tambahkan black pepper kasar dan smoked liquid, aduk rata, lalu masak hingga mengental dan mengilap selama sekitar 5 menit.
Setelah 1 jam, buka panci presto dan cek kematangan iga babi hingga empuk.
Olesi/glaze iga babi dengan BBQ sauce yang sudah dibuat untuk finishing.
Goreng kentang (french fries) dengan api kecil karena bahan sudah cukup banyak (biar tidak gosong sebelum terserap rasa), tambahkan mentega tawar.
Panggang atau bakar iga babi (bisa pakai torch jika tidak punya oven) hingga permukaannya karamelisasi dan lebih krispi.
Sajikan iga babi dengan coleslaw, french fries, dan perasan jeruk nipis.

Coleslaw:

Pork rib rub:

Coca-Cola BBQ sauce:

Steps were generated from the video narration. Watch the video if unsure.

Cut the pork ribs into 2 sections so they fit in the pressure cooker.
Prepare the rub (onion powder, garlic powder, paprika powder, cumin powder, dried thyme, coriander powder, salt, black pepper), add it into the pressure cooker with about 2 liters of water along with the ribs, and stir well.
Close the pressure cooker and cook for about 1 hour until the meat is tender.
Meanwhile, make the coleslaw: shred the cabbage, add Kewpie mayo, seasoning (sugar, salt, pepper), and lime juice, taste and adjust (add honey if not sweet enough).
Thinly shred the carrot, mix it into the coleslaw with chopped mint and a little salt, stir well and let it sit briefly so the cabbage releases some water.
For the BBQ sauce, combine onion powder, garlic powder, paprika powder, and dried thyme, then add Worcestershire sauce, tomato sauce, and chili sauce.
Add coarse black pepper and liquid smoke, stir well, then cook until thickened and glossy, about 5 minutes.
After 1 hour, open the pressure cooker and check that the ribs are tender.
Glaze the ribs with the prepared BBQ sauce for finishing.
Fry the potatoes (french fries) over low heat since there's already a lot going on (so they don't burn before absorbing flavor), then toss with unsalted butter.
Broil or torch the ribs (if you don't have an oven) until the surface caramelizes and turns crispier.
Serve the ribs with the coleslaw, french fries, and a squeeze of lime.