The Notti Eri's Rib - Balinese Style Grilled Pork Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 pax
Pork Rib Brine
  • 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
Sweet Sauce Mixture
  • 240ml Indonesia Thick Sweet Soy Sauce (Kecap Manis)
  • 100g Brown Sugar/ Palm Sugar
  • 1 tablespoon Light Soy Sauce
Spices And Herbs Mixture
  • 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
Preparation of Pork Ribs
  1. Remove the membrane of pork ribs
  2. Clean and wash the rib
  3. Add the pork ribs into a pot of boiling water over medium high heat. Allow the pork ribs to boil for 5 mins to remove all the scums from the ribs
  4. Discard the water and wash the ribs.
Cooking the Ribs (refer to note for pressure cooker method)
  1. In the cleaned pot, add 3 litres of water, onions, salt, bay leaves and pork ribs.
  2. Bring it to boil over medium high heat.
  3. 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
  4. Drained and pat dry the ribs when the rib is done.
Preparing the Sweet Sauce Mixture
  1. Add all the ingredients needed for the sweet sauce in a bowl and set aside
Blend the spices and herbs
  1. Add all the spices and herbs into a blender and blend until smooth
Making the Sweet Glaze for the Ribs
  1. Heat a frying pan over medium heat
  2. Add in the blended spices and herbs and stir fry until fragrance
  3. 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)
Grilling the ribs
  1. 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
  2. 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.
  3. Put the ribs over the baking paper and brush the sweet glaze over the ribs generously.
  4. Grill the ribs for 10 mins.
  5. Halfway through the grilling, brush the ribs with another coat of the sweet glaze
  6. Brush with more sweet glaze if needed after removing the ribs from the oven
  7. Serve with lime wedges and sambal chili.
*For Pressure cooking the ribs instead of using stove top boiling
Parboil the ribs in a saucepan over medium high heat on the stove
Once boil, remove the pot from the stove, discard the water and wash the ribs to ensure that they are free from any scum.
Then, to replace the boiling of the ribs in pressure cooker, add all ingredients for the pork rib brine (reduce the water to 1.5 litres) into the pressure cooker and pressure for 1 hour under high setting or any setting to stew beef.
After pressure cooked, dry the ribs and continue the remaining steps (coating the ribs with sauce and grill/air fry) as per the recipe.
Recipe by eckitchensg at