Charred Indonesian BBQ Pork Ribs with Slaw
Sweet, salty, tangy pork ribs glazed with a quick kecap manis–based sauce, served with charred tomato and crisp coleslaw. Ready in under 30 minutes on a screaming-hot skillet.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs pork spare ribs or baby back ribs, cut into 2-bone pieces
- ½ cup kecap manis (Indonesian sweet soy sauce)
- 2 tbsp rice vinegar
- 1 whole fresh lime, halved
- 4 whole tomatoes, halved
- 2 cups shredded cabbage (green or purple)
- 2 cloves garlic, minced
Instructions
- 1
Pat ribs dry with paper towels. Season generously with salt and pepper on both sides.
- 2
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add ribs to the skillet without moving for 3 minutes until deeply browned, then flip and cook 2 minutes more.
- 4
Pour in kecap manis and rice vinegar, add minced garlic, then simmer until sauce thickens and ribs are glossy, 4 minutes.
- 5
Push ribs to the side. Add tomato halves cut-side down to the pan and charred 2 minutes per side until edges blacken.
- 6
Toss raw cabbage with a squeeze of lime juice and a pinch of salt. Plate ribs, tomato, and slaw; squeeze remaining lime over top.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- knife and cutting board
- wooden spoon
- plate
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