There are hundreds of variants of babi pangang. In addition, it is also used to cook various pieces of meat. Pork is used, because babi means pork. Pangang means sweet and sour. Together that makes sweet and sour pork. If you make the dish with chicken, it will be ajam pangang. Now you know that too.
In this case we’re using spare ribs to make the dish, but you could also use pork belly or pork shoulder. Technically, this is not a difficult recipe. First, we make the marinade, then we grease the ribs with it and leave it on the barbecue for 3-4 hours.
Now that you know what babi pangang means, you might also understand why we have decided to use a mango chutney. This is a sweet and sour sauce. At the same time, it goes well with roasted meats. If you want to make this chutney sweeter, you can add extra sugar. If you want it sour, you can add extra lime juice.
Babi pangang made from spare ribs with mango chutney
- 2 spare ribs 750 – 800 gr each
- 2 handfuls wood chips cherry
For the marinade
- 5 tbsp tamarind paste
- 5 tbsp kecap manis
- 5 cm ginger grated
- 3 cloves garlic crushed
- 3 tbsp palm sugar or brown sugar
- 2 tbsp sambal oelek
- 2 tsp Chinese five spice powder
- 2 tbsp olive oil
For the mango chutney
- 1 mango ripe
- 2 olive oil
- 1 shallot
- 1 clove garlic crushed
- 1 tbsp ginger grated
- 1 jalapeno
- 1 tbsp lime juice
- 1 tsp chili sauce
- 1 tsp bastard sugar
To garnish the dish
- 1 spring onion
- sesame seeds
- Prepare thebarbecue for indirect grilling. To do this, maintain a temperature ofapproximately 110 °C.
- Put two handfuls ofwood chips in a bowl of water and let them soak for 10 minutes. Then drainthem.
Making the babi pangang
- Place allingredients for the marinade in a bowl and mix them well.
Preparing the spare ribs
- Rinse the spareribs under running water to remove any grit. Pat them dry with kitchen paper.
- Place the spareribs with the concave side up. There is a membrane on this side. This is toughand you want to get rid of it. Loosen the membrane with a knife and pull it offthe ribs with kitchen paper (for a better grip).
- Sprinkle salt onboth sides of the spare ribs. Then coat them generously with the marinade. Savesome marinade to rub the spareribs with again later.
- Sprinkle the woodchips on the coals. Then place the spare ribs with the concave side on thebarbecue.
- After about 2hours, brush both sides of the spare ribs again with the remaining marinade.Then let it cook for another 1.5 – 2 hours.
Making mango chutney
- Heat olive oil in afrying pan and add the garlic, shallot, ginger and jalapeño. Fry this mixturefor 3 minutes on medium heat.
- Meanwhile, peel themango and cut it into cubes around the pit. Add the mango cubes to the mixturein the pan and fry them for 10 minutes on a medium heat.
- Crush the mangowith a masher or hand blender.
- Add the lime juice,chili sauce and sugar and let it rest for another 2 minutes.
- Let it cool down toroom temperature and store it in the refrigerator if necessary.
For the garnish
- Toast the sesameseeds in a dry frying pan.
- Cut the springonion into small pieces.
Serving the dish
- The spare ribs areready when the meat has pulled back from the ends of the bones. It also bendswhen you lift it in the middle with pliers. Remove the spare ribs from thebarbecue and let them rest for 10 minutes, while loosely covered under aluminumfoil.
- Sprinkle the ribswith the spring onion and sesame seeds. For the mango chutney, it is nice ifyou spoon this on the ribs before you take a bite. Enjoy your meal!