Indonesian Spareribs
Indonesian Spareribs deliver tender, flavorful pork with aromatic spices, soy sauce, and a rich savory glaze—perfect for hearty family dinners or special gatherings.
Ingredients
Instructions
- Chop the ribs into pieces.
- Fry the ribs in oil until browned, then remove from the pan.
- In the same pan, fry the sliced onions and minced garlic until light brown.
- Add coriander, cumin, and pepper; sauté briefly.
- Stir in brown sugar, soy sauce, and salt; cook for a minute.
- Return the ribs to the pan and sauté to coat.
- Add 1 1/2 cups water, cover, and simmer until the ribs are tender.
Tips & Substitutions
For a deeper flavor, marinate the ribs in the soy sauce, garlic, and spices for a few hours or overnight. If you prefer a spicier kick, add some chili flakes or fresh chopped chilies. You can substitute pork spareribs with beef short ribs or chicken thighs for different flavor profiles. Ensure even cooking by cutting the ribs into uniform pieces.
Serving Suggestions
Serve the Indonesian Spareribs with steamed rice or a refreshing cucumber salad for a balanced meal. They pair beautifully with Cabbage Plate for a crunchy contrast. Consider offering a side of pickled vegetables to enhance the flavors. Garnish with fresh cilantro or green onions for added freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the ribs in a skillet over low heat, adding a splash of water or broth to keep them moist. Alternatively, you can microwave them in short intervals, covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Indonesian Spareribs contains roughly 901 calories, with 42g protein, 108g carbohydrates, and 52g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and dietary fiber (89% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 747mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a slow cooker for this recipe?
Yes, you can adapt this recipe for a slow cooker. After browning the ribs and sautéing the onions, transfer everything to the slow cooker, add the water, and cook on low for 6-8 hours or high for 3-4 hours until tender.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, use tamari instead of soy sauce. For a soy-free alternative, coconut aminos can provide a similar umami flavor. Keep in mind that these substitutes may alter the taste slightly.
How can I make this dish spicier?
To add heat, consider incorporating fresh chopped chilies or a dash of hot sauce during the cooking process. You can also serve the ribs with a spicy dipping sauce on the side for those who prefer more heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).