Rendang-Style Beef Ribs

Name: Rendang-Style Ribs
Total time: 8 h
Ingredients: 80 ml Kokosmilch (Vollfett); 15 g Lemongrass, fein gehackt; 10 g Galgant, frisch gerieben; 12 g Rote Chilischoten, gehackt; 5 g Kurkuma, gemahlen; 8 g Koriandersamen, gemahlen; 18 g Meersalz; 15 g Palmzucker

MarinadeBeefHot SmokingHard8-10 hrs88-93 °C120-135 °CCoconut shell + Hickory

Beef ribs in the Indonesian Rendang style – marinated in coconut milk, lemongrass, galangal, and chili, then hot smoked. The spices caramelize during smoking into a dark, spiced bark. The result combines Southeast Asian aromas with American BBQ technique.

Ingredients(for 1 kg)

Coconut milk (full fat)80 ml

Lemongrass, finely chopped15 g

Galangal, freshly grated10 g

Red chili peppers, chopped12 g

Turmeric, ground5 g

Coriander seeds, ground8 g

Sea salt18 g

Palm sugar15 g

Instructions

Make paste & marinade

15 minutes

Process lemongrass, galangal, chili, turmeric, and coriander into a paste. Combine with coconut milk, palm sugar, and salt. Rub the ribs completely with the paste.

Marinating

12-24 hours

Wrap the rubbed ribs airtight in plastic wrap and rest in the refrigerator. Allow to acclimatize at room temperature for 45 minutes before smoking.

Smoking

6-8 hours

Set the smoker to 120-135 °C and add coconut shell wood and hickory. Smoke the ribs indirectly until an internal temperature of 88-93 °C is reached and the meat pulls back from the bone.

Resting and serving

15-20 minutes

Loosely wrap the ribs in foil and rest for 15-20 minutes. Serve with fresh herbs (cilantro, Thai basil) and jasmine rice.

Pro Tip

Coconut shell wood or chips in the smoker greatly enhance the authentic Rendang character – use hickory as an alternative.

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