Best bali pork ribs bbq

Smoked pork ribs are the pinnacle of great barbecue. The best bali pork ribs bbq are tender and juicy with a nice crisp bark on the outside, have a deep smoke flavor that compliments a flavorful dry rub and uses an authentic Balinese barbecue sauce to highlight the flavor.

In this article, we will guide you through types of pork ribs and how our Warung Pondok Madu serve you the best bali pork ribs BBQ.

Types of Pork Ribs

The two main types of pork ribs are baby back and spare ribs. The different cuts are generally interchangeable with the more robust spare ribs needing to cook longer.

When choosing ribs look for ones that are well-marbled with meat that has an almost bright pink color. They should also be as fresh as possible and have an almost sweet smell to them.

Baby Back Ribs

Baby back ribs come from the area around the loin, which is the muscle that runs along the pig’s back on either side of the spine. They are also called loin back ribs and are known for having lots of lean meat on top and in between the bones and come from the back of mature pigs. The reason they’re referred to as “baby back” is because they are smaller and shorter than spareribs. 

A rack normally includes 10 to 13 ribs that are 3 to 6 inches long, weigh between 1-½ and 2 lbs, and generally feed two people. Here in the midwest you sometimes find country-style ribs which are baby back ribs with a part of the loin still attached. This style of rib is more like a chop with a larger piece of meat attached to a smaller piece of bone that needs to be cooked a bit longer.

Spare Ribs

Spare ribs come from the area around the pig’s belly after the belly has been removed to make delicious things like bacon and pancetta. Spare ribs are generally larger and meatier than baby back ribs. 

A rack of spare ribs can usually feed three to four people and take longer to cook than baby back. With this recipe, we recommend cooking spare ribs closer to 8 hours, rather than the 6 hours that we recommend for baby back ribs.

The most common variation of spare ribs is Saint Louis style, which are spare ribs that have been cleaned up and cut into a uniform rectanglor shape. The uniform shape makes them easy to cook the same way each time they’re being made.

A good rule of thumb when you’re deciding which ribs to serve is baby back works much better as finger food, making them ideal for parties or picnics where guests are going to be moving around and eating with their hands. Spare ribs are a good choice when people are going to be sitting down and have the option of using utensils.

How we serve best bali pork ribs bbq?

The first thing to do when we’re getting the ribs ready for the smoker is to remove the silver skin on the back. The silver skin is a thin membrane on the backside of the ribs that can become chewy and give the ribs a grainy taste when cooked. Although removing it is optional and some people leave it on because it helps hold the rack of ribs together while they are cooking.

As delicious as pork ribs are by themselves, the best way to smoke unforgettable ribs is to use a dry rub packed with delicious flavors. The rub can be added to the ribs up to a day or two before they’re cooked. 

Our rub uses brown sugar to add a touch of sweetness and to help the ribs caramelize at the end. The Balinese chili powders give the ribs a more complex smokiness while adding a little bite. The garlic powder infuses the meat with their flavors making each bite as delicious as the next.

Ribs made this way have enough time to develop a beautiful smoke ring, are still tender and juicy on the inside, and are so succulent that the meat pulls away from the bone with each bite.