Malaysian Rendang Ribs

Name: Malaysisches Rendang Ribs
Total time: 8 h
Ingredients: 80 ml Kokosmilch; 20 g Zitronengras (fein gehackt); 15 g Galangal (gerieben); 5 g Kurkuma (gemahlen); 8 g Chili (getrocknet, gemahlen); 4 g Kaffirlimettenblätter (fein geschnitten); 18 g Salz

SmokingBeefHot SmokingHard8-12 hrs93-96 °C110-130 °CCoconut + Hickory

Beef ribs are marinated in an aromatic rendang spice paste of lemongrass, galangal, and coconut milk, then slowly smoked. The complex layering of spices recalls traditional Malaysian beef rendang, enhanced by an irresistible smokiness. The result is an extraordinary fusion BBQ experience.

Ingredients(for 1 kg)

Coconut milk80 ml

Lemongrass (finely chopped)20 g

Galangal (grated)15 g

Turmeric (ground)5 g

Chili (dried, ground)8 g

Kaffir lime leaves (finely sliced)4 g

Salt18 g

Instructions

Prepare paste

20 minutes

Process all ingredients except coconut milk in a mortar or blender into a smooth paste. Gradually stir in coconut milk until a spreadable consistency is achieved.

Rub and marinate

8-12 hours

Rub the ribs generously with the rendang paste, wrap in plastic wrap, and marinate overnight in the refrigerator.

Smoking

6-8 hours

Preheat the smoker to 110-130 °C. Place ribs inside and smoke at constant temperature until an internal temperature of 93-96 °C is reached and the meat tears slightly when bent.

Glazing and resting

30 minutes

In the last 30 minutes, brush the ribs with a mixture of reduced coconut milk and palm sugar. Allow to rest for 20 minutes after smoking.

Pro Tip

Fresh kaffir lime leaves and turmeric are essential for the authentic rendang note. Dried alternatives reduce intensity by about 50% – always use fresh ingredients when available.

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