Though I’ve never been to Naughty Nuri in Bali, I’ve heard much positive review about their ribs. The first time I had Naughty Nuri’s Ribs in Kuala Lumpur, I totally understand the hype. Their ribs were really wonderfully done. The meat was so well done that it just fell off the bone. Hope you like Roland’s rendition of Naughty Nuri’s ribs. Also please pardon this video’s background noise as it was raining heavily then.
Refer to the ingredient list below and watch our step-by-step video for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
100g of coconut sugar or palm sugar or brown sugar
0.5 cup of kichap manis (Indonesian sweet soya sauce)
1 tablespoon of chilli flakes
1 teaspoon of ground white pepper
0.5 teaspoon of nutmeg powder
1 tablespoon of salt
1 tablespoon of coriander seed powder
1 tablespoon of turmeric powder
5 cloves of garlic
5 pieces of shallots
2 thumb size ginger
1 small handful of kaffir lime leaves (remove spine of leaf)
3 stalks of lemongrass (use only the white portion of each stalk)
1.1kg of ribs
Baking temperature in oven:
Preheat oven at 180C for at least 20 minutes
180C (356F) for 1 hour (cover ribs with aluminium foil)
220C (428F) for 10 minutes (without covering ribs with aluminium foil)