Fried Spare Ribs with Chilli Sambal

Origin: West Java


  • 1 kg spare ribs from beef
  • 200 ml thick coconut milk
  • 2 stem lemon grass, outer leave discard, bruished
  • 3 pc salam leaves or bay leaves
  • 2 cm galangale, bruished or sliced
  • vegetable oil for frying

Spices for the paste

  • 3 gloves garlic, chopped
  • 3 pc candlenuts, roughly chopped or crashed
  • 1 tbsp coriander or 1 tsp ground coriander
  • 1 tsp salt or to taste

Paprika Chili Sambal

  • 2 pc large red paprika, raughly chopped
  • 5-10 pc small red chillies / bird chillies
  • 2 gloves garlic, chopped
  • 5 pc kaffir lime leaves, finely sliced (optional)
  • salt or to taste
  • sugar to taste
  • 3 tbsp oil

Fried Spare Ribs with Chilli Sambal

For you who like to experiment with Spare Ribs recipes. Here it is a specialty of Sundanese folks, whom my lated father belongs to.
A unique combination from deep fried beef spare ribs and spicy hot chilli sambal.
If you are a chili fan, give it a try and let me know the outcomes. Have a nice cooking ;-). Attention : It's spicy!!


  • Pour in 1.5 liter water in a deep saucepan, add spare ribs, litle bit salt, salam leaves, lemon grass & galangal. Cover the pan and cook the spare ribs until tender.
  • If preferred you can use press-cooked cooker and boil for 30 minutes since the cooker begins to sizzle.
  • Grind ingredients for the paste with stone mortar & pestle or blender into smooth paste. Transfer the paste into the pan. Add 250 ml water & stir to mix.
  • Blend until smooth.
  • Add the paste into the pre-cooked spare ribs. Stir to mix.
  • Pour in the coconut milk, stir to mix.
  • Cook on a medium-high heat until until the coconut milk get boiled.
  • Adjust the heat into medium and simmer for 20 minutes uncovered until the coconut milk becomes thicker and oily. Stirring occationally. Important: Adjust the taste. Add salt if necessay.
  • Bruised / crush the spare ribs slightly with the pestle or meat tenderizer. Make sure you don't destroy the meat ;-).
  • Frying spare ribs: Heat enough oil in a frying pan or deep fryer and fry the spare ribs until golden brown. Set aside to drain.
  • Paprika Chili Sambal: To make sambal please use step by step instructions for making "Paprika & Chili Sambal".
  • Serve fried spare ribs right away with rice, raw salads and sambal.

Note & Tipp

  • You can replace with another sambal if you wish. For those who doesn't mind with the smell of shrimp paste / terasi, please take Sambal Terasi Goreng as it usually used in the original recipe.
  • I choose Paprika & Chili sambal with consideration that dried shrimp paste smell might be quite awful and annoying, especially for Europeans 😉
Keyword beef, chilli, hot, lemon grass, spare ribs, spicy

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