Ingredients with Measurements:
- 1 kg of baby back ribs, cut into 2-inch pieces
- 1/2 cup of soy sauce
- 1/4 cup of honey
- 1/4 cup of brown sugar
- 1/4 cup of rice vinegar
- 2 tablespoons of sesame oil
- 2 tablespoons of grated ginger
- 2 cloves of garlic, minced
- 1 teaspoon of red pepper flakes
- 1/4 teaspoon of black pepper
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a large bowl, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, red pepper flakes, and black pepper.
2. Add the baby back ribs to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Thread the marinated baby back ribs onto skewers, leaving a little space between each piece.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 27g
- Carbohydrates: 23g
- Protein: 28g
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Canola oil or vegetable oil can be used instead of sesame oil.
- Ground ginger can be used instead of grated ginger.
- Paprika or cayenne pepper can be used instead of red pepper flakes.
Variations:
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
- Use pork shoulder or beef sirloin instead of baby back ribs.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Baste the kebabs with the marinade while grilling for extra flavor.
- Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kebabs in the oven or on the grill until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of rice and a salad.
Garnishes:
- Chopped cilantro or green onions can be sprinkled on top of the kebabs before serving.
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- Steamed rice
- Grilled vegetables
- Asian slaw
Troubleshooting advice:
- If the kebabs are cooking too quickly, move them to a cooler part of the grill or reduce the heat.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Iga Babi Kebabs are a popular Indonesian street food that originated in Java.
Flavor profiles:
- Sweet, salty, tangy, and slightly spicy.
Serving suggestions:
- Serve the kebabs as an appetizer or a main dish.
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Region: Indonesian