Best 2 Iga Babi Bali Balinese Sticky Glazed Pork Ribs Recipes

**Title: Explore the Delights of Balinese Sticky Glazed Pork Ribs: A Culinary Journey to Savor**

Embark on a tantalizing culinary adventure with this delectable Balinese dish, "Iga Babi Bali," also known as Balinese Sticky Glazed Pork Ribs. Originating from the vibrant island of Bali, this dish is a harmonious blend of traditional Balinese flavors and modern cooking techniques. Prepare to indulge in a symphony of flavors that will leave your taste buds craving for more. This comprehensive guide provides three exceptional recipes that cater to diverse dietary preferences: a classic recipe for meat lovers, a vegetarian alternative, and a gluten-free option. Whether you're a seasoned chef or a home cook seeking new culinary horizons, this article will guide you through the art of creating this irresistible Balinese dish. Get ready to transport your senses to the tropical paradise of Bali as you explore the intricacies of Iga Babi Bali and unlock the secrets of its tantalizing flavors.

Let's cook with our recipes!

RENDANG DAGING (BEEF RENDANG)

Rendang Daging (Beef Rendang) image

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
5 garlic cloves, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and sliced
1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 1/4 pounds braising beef, such as shin or brisket
3 1/3 cups full-fat coconut milk
2 fresh lemongrass stalks, bruised and tied in a knot
5 fresh makrut lime leaves (optional)
3 fresh or dried bay leaves
1 teaspoon sea salt

Steps:

Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

HONEY-GLAZED CARROTS

Honey-Glazed Carrots image

These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony's stewed chicken and dumplings from the magazine's first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight's commitment to fresh ingredients and vibrants flavors in her cooking.

Provided by Kayla Stewart

Categories vegetables, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

6 to 8 carrots, peeled
2 tablespoons orange juice
2 tablespoons honey
1 tablespoon butter
Salt
1 tablespoon finely chopped parsley

Steps:

Heat the oven to 350 degrees.
Fill an ovenproof skillet that can fit the carrots with 1 to 2 inches of water. Bring to a boil over high heat. Add the carrots and add more water if needed to cover the carrots. Reduce the heat to simmer the carrots until they're tender but not soft, about 15 minutes.
Pour the water out of the skillet, keeping the carrots in the skillet by holding them back with a spatula. Add the juice, honey and butter to the skillet and stir to mix (the butter may not melt all the way). Roll the carrots in the mixture, season them with salt and transfer to the oven.
Bake, gently rolling the carrots once, until the carrots are glazed, about 15 minutes. Season to taste with salt and sprinkle with parsley.

Tips:

Choose the Right Ribs: Opt for meaty and flavorful pork ribs, such as baby back or spare ribs, to ensure a satisfying grilling experience.
Prepare the Marinade: To achieve the signature sweet and sticky glaze, prepare a marinade with soy sauce, brown sugar, lemongrass, ginger, garlic, and other flavorful ingredients. Allow the ribs to marinate for at least 30 minutes, or ideally overnight, to infuse them with flavor.
Grill the Ribs Properly: Preheat your grill to medium-high heat and cook the ribs for approximately 15-20 minutes on each side, or until they are cooked through and tender. Baste the ribs with the marinade frequently to prevent them from drying out and to enhance their flavor.
Make the Sticky Glaze: While the ribs are grilling, prepare the sticky glaze by combining honey, soy sauce, brown sugar, and other ingredients in a saucepan. Bring the mixture to a simmer and let it thicken slightly. Brush the glaze on the ribs during the last 5-10 minutes of grilling to achieve a caramelized and flavorful crust.
Serve with Accompaniments: To complete the Balinese-inspired meal, serve the iga babi with traditional accompaniments such as steamed rice, sambal, and a refreshing vegetable salad. These accompaniments balance the richness of the ribs and provide a delightful contrast of flavors and textures.

Conclusion:

In conclusion, preparing iga babi Bali is a culinary journey that combines the vibrant flavors of Indonesian cuisine with the smoky goodness of grilled pork ribs. By following these tips and immersing yourself in the process, you can create a dish that captures the essence of Balinese cooking. Whether you're hosting a special occasion or simply craving a memorable meal, iga babi Bali is sure to satisfy your taste buds and leave you with a lasting impression. So fire up your grill, gather your ingredients, and embark on a culinary adventure that will transport you to the heart of Bali.