Charred Indonesian Pork Ribs
Pork ribs coated in a sticky-sweet Indonesian glaze with ketchup, soy, and ginger, then charred hard in a screaming-hot skillet. Caramelized edges, juicy meat, done in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lbs pork ribs (baby back or St. Louis cut)
- ¼ cup ketchup
- 3 tbsp soy sauce
- 1 tbsp fresh ginger, minced
- 2 tbsp brown sugar
- 1 tbsp lime juice
Instructions
- 1
Whisk ketchup, soy sauce, ginger, brown sugar, and lime juice in a bowl until smooth.
- 2
Pat ribs dry with paper towels. Season both sides with salt and black pepper.
- 3
Heat oil in a large skillet over high heat until it shimmers and just starts to smoke, ~2 minutes.
- 4
Place ribs in the skillet in a single layer. Sear 2-3 minutes per side without moving—edges should char dark brown.
- 5
Pour glaze over ribs and toss constantly for 2 minutes until glossy and caramelized. Internal temp should reach 190°F.
- 6
Transfer to a plate and rest 2 minutes. Serve hot with any pan glaze drizzled on top.
Tools you’ll need
- large heavy skillet (12-inch cast iron or stainless steel)
- small bowl
- whisk
- paper towels
- instant-read thermometer (optional but recommended)
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