Fiery Sulawesi pork ribs

3 HOURS + MARINATING | SERVES 4 | EASY | GF

If you like your food fiery, Manado in North Sulawesi is the place for you. Here fragrant spices and a heavy use of chilli typify the food for heat that shouts at you rather than whispers. As many Minahasan people are Christian (alongside a common persuasion towards blood magic), halal dietary restrictions have not shaped the cuisine. This means bush meats from rats, bats, wild boar and python fill the butchers’ markets. A little less exotic, these succulent barbecued pork ribs make a particularly good carrier for the big flavours.

baby back ribs 2 racks

BUMBU SPICE PASTE red Asian shallots or round shallots

5 small, roughly chopped garlic 5 cloves, roughly chopped red chillies 3-4 large, deseeded and roughly chopped ginger 5cm piece, peeled dark palm sugar (gula jawa) or soft dark brown sugar 2 tbsp DABU-DABU DIPPING SAUCE tomatoes 3, finely diced red chillies 2 large, deseeded and finely sliced red bird’s-eye chilli 1, finely sliced (optional) red Asian shallots or round shallots

2 small, finely chopped lime 1, juiced dark palm sugar (gula jawa) or soft dark brown sugar 2 tsp

• Tip all of the bumbu ingredients into a food processor with some seasoning and blend to a paste. Add a little water, if needed, to help it come together. Smear half the bumbu onto the ribs and lay them in a shallow oven dish or roasting tray. Cover tightly with foil and leave to marinate in the fridge for a few hours.

• Heat the oven to 150C/fan 130C/gas 3. Roast the ribs under the foil for 2 hours 30 minutes, basting once or twice during cooking. The fat should have melted leaving the meat very tender.

• Meanwhile make the dipping sauce by combining all the ingredients with 1 tsp of salt and taste for heat, sweetness and tang.

• Heat a barbecue, grill or griddle pan to high. Grill the ribs on both sides until they start to char and caramelise, then smear over the remaining bumbu. Continue grilling until the sauce is dry and fragrant. Eat with your fingers, dipping into the dabu-dabu as you go. PER SERVING 426 KCALS | FAT 23.7G SATURATES 9.1G | CARBS 17.3G | SUGARS 16.5G FIBRE 2.2G | PROTEIN 34.7G | SALT 1.7G