For those who have heard of Naughty Nuri 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.
They had aggressively expanded their business and had branches over Malaysia and Singapore. I had my share a few weeks ago and my love affair with the ribs started from the very first bite. It’s intensely well-flavoured and the meat from the ribs that just fall-apart tender.
My love for the ribs did not just stop there. It inspired me to recreate it in my kitchen and here’s my rendition of the Naughty Nuri’s Ribs ~ Notti Eri’s Rib.
Notti Eri’s Rib ~ Moist, with meat that falls off from the bone easily, splattered generously with refreshing spiced sweet black sauce with a taste that brings you to Bali for that very instance!
I did a bit of research online and found this recipe. However, it does not really reflect the cooking method used by Naughty Nuri which Naughty Nuri actually boiled the ribs till fall apart tender before brushing the ribs with the sauce. Moreover, there are not much spices used in the recipe. I adapted part of this recipe and modified based on my memory of the taste from Naughty Nuri with an addition of refreshing herbs of my own. Reviews are ~ taste even better than the original Nuri’s rib with the extra refreshing herby kick!~
Preparation of the ribs starts with removing the membrane from the back of the ribs. The membrane can get tough and chewy when cooked. You can look into this link to get detailed steps on how to remove the membrane from the ribs.
*If you cannot get the whole slab of ribs, please feel free to use any cut pork ribs you can find from the supermarket. It is just as good!
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. Bring it to boil and lower the heat to allow the ribs to simmer for another 2 hours until the meat from the ribs are fall apart tender.
You can also use pressure cooker to cook the ribs until fall apart tender. Cook under high pressure or any setting to stew beef and cook for an hour.
While the pork is simmering, prepare the sauce.
Blend all the spices and herbs until smooth and pan fry until fragrance. *TO make it more kids friendly, omit the chili padi.
Add the sweet soy sauce (Kecap Manis), sugar and soy sauce mixture and allow the sauce to thicken until it can coat the spoon.
You do not want the sauce to be too diluted (it will not be able to coat the ribs nicely) or too thick (not easy to brush over the ribs evenly).
This recipe whip up more sauce than required ~on purpose :P. The remaining sauce can be kept in container and brush over grilled fish or grill chicken. You can even keep it to make the 2nd batch of ribs. This sauce can be kept in the fridge for quite a while.
My bestie from Indo recommended this brand of kecap manis. It can be easily found in NTUC or any supermarket.
When the ribs are done with the simmering, remove from the pot. Drain and pat dry before brushing the sauce over the ribs generously.
This dish can be both finished in an oven or air fryer. I have grilled the smaller ribs/ cut ribs in the air fryer. Preheat the oven at 200 degree Celsius (Half an hour before) and Air Fryer at 180 degree Celsius (5 mins before). Allow it to grill for 10 mins in the oven or air fryer. Brush the ribs with more sauce midway through the grilling.
Brush more after grilling if needed. Serve with lime wedges and sambal~ Yumz!
- 1 kg to 1.5 kg of Pork Ribs/ Beef Ribs
- 3 litres of water
- 4 tablespoons Salt
- 6 pieces Bay Leaves
- 2 Large Onions
- 240ml Indonesia Thick Sweet Soy Sauce (Kecap Manis)
- 100g Brown Sugar/ Palm Sugar
- 1 tablespoon Light Soy Sauce
- 20g Ginger
- 2 cloves Garlic (2 tablespoons)
- ½ teaspoon ground black pepper
- ¼ teaspoon ground white pepper
- 60g Shallot (about 1 large shallot)
- 30g lemongrass (Sliced and only use the bottom part)
- 1 tablespoon coriander seed powder
- 8 pieces lime leaves (Midvein removed)
- 5g chili padi (Optional)
- ¼ teaspoon nutmeg
- 1 teaspoon turmeric powder
- 100ml oil
- Remove the membrane of pork ribs and clean it.
- Add the pork ribs into a pot of boiling water. Allow the pork ribs to boil for 5 mins to remove all the scums from the ribs
- Throw away the water and clean the ribs.
- In the cleaned pot, add 3 litres of water, onions, salt, bay leaves and pork ribs.
- Bring it to boil over medium high heat.
- Lower the heat to medium low and allow the pork to cook under simmering water for 2 hours or until the ribs become fall-apart tender
- Drained and pat dry the ribs when the rib is done.
- Add all the ingredients needed for the sweet sauce in a bowl and set aside
- Add all the spices and herbs into a blender and blend until smooth
- Heat a frying pan over medium heat
- Add in the blended spices and herbs and stir fry until fragrance
- Add in the sweet sauce mixture and cook until the sauce thickened (until it can coat the back of the spoon; not too thick for easy spreading of the glaze over the ribs)
- Half an hour before the ribs is cooked in the brine, preheat the oven at 200 degree Celsius or preheat the Air Fryer at 180 degree Celsius 5 minutes before the ribs is done
- Prepare a baking tray and line with a baking paper for oven or just lay the ribs in the grill pan of the air fryer.
- Put the ribs over the baking paper and brush the sweet glaze over the ribs generously.
- Grill the ribs for 10 mins.
- Halfway through the grilling, brush the ribs with another coat of the sweet glaze
- Brush with more sweet glaze if needed after removing the ribs from the oven
- Serve with lime wedges and sambal chili.
Replace the boiling of the ribs over stop in pressure cooker
Add all ingredients for the pork rib brine into the pressure cooker and pressure for 1 hour under high setting or any setting to stew beef
When cooked, dry the ribs and use as per recipe
All other steps follow as per recipe