Balinese Traditional Pork Ribs Bbq from Warung Pondok Madu

For those who have heard of Warung Pondok Madu would have known of their perfectly grilled Balinese Style BBQ Pork Ribs that are coated with some sweetly fragrant black sauce, resulting in ribs that are flavorful and tender. Here is the tips how to produce our kind of Balinese BBQ pork ribs:

Removing membrane from Pork Ribs

Step 1. This is a St. Louis cut. Turn the slab to the bone side. There is a flap of thick meat from the diaphragm that most chefs remove. Some set it aside for stir frying, some use it in sausage, but We just toss it in the smoker and munch on it a few hours into the cook.

Step 2. If the slab is irregular at the ends or too long to fit on the smoker, trim off a bone or two. Cook them with the slab. They’ll be done in a couple of hours.

Step 3. Insert a butter knife or, as this cook is doing, an ice pick, between the membrane and the meat at one end.

Step 4. Work your fingers around under it to loosen it so you can get a grip on it.

Step 5. Gently begin peeling it off, trying not to rip it. We like to use a paper towel to help me grip the slippery dang thing.

Step 6. If you work it right, you should be able to pull it all off in one long strip. Discard it.

Step 7. After you pull the membrane, you’ll see a thin layer of fat and some chunks. With a sharp filleting knife, cut and scrape some of the excess off and trim excess fat from the other side too.

Cleaning and Cooking the Ribs

After cleaning and removing the membrane from the ribs, boil the rib in water and remove all the scum. Throw away the water and wash the ribs. Add the pork ribs to a pot of seasoned water with bay leaves and onions. We normally take hours to do this.

Preparing the Sauce

We use selected herbs from the local farmers in Bali. We blend all the spices and herbs until smooth and pan fry until fragrance. And one more thing that is important, Balinese Sweet Soy Sauces!