Karang Binaci Embi: Madurese Goat Ribs in Spicy Sauce

Method7 steps · about 2 hr 5 min

1. 1

   Step 1: Prepare the 1 kg goat ribs or 1 kg mutton ribs, cut into serving pieces. Use one meat option.

   Uses 1 kg goat ribs, cut into serving pieces (or choose mutton ribs) · 1 kg mutton ribs, instead of goat ribs

2. 2

   Step 2: Choose either 2 tsp vinegar or 2 tsp tamarind extract for the whole recipe and reserve some for the sauce. Blend the red chillies (4), optional bird’s-eye chillies (2) if using, shallots (8), garlic (4 cloves), ginger (2 cm), white peppercorns (1 tsp) and the paste portion of the chosen acid into a fine paste.

   Uses 4 red chillies, chopped · 2 bird’s eye chillies (optional) · 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 2 cm ginger, peeled, chopped · 1 tsp white peppercorn · Part of 2 tsp vinegar for paste;reserve remainder · Alternative:part of 2 tsp tamarind extract for paste;reserve remainder

3. 3

   Step 3: Coat the ribs with the spice paste and refrigerate for 15 minutes.

   Marinate ribs · 15 minUses prepared rib pieces · chilli-white-pepper rib paste

4. 4

   Step 4: Heat the oil (3 tbsp) over medium high heat, then fry the meat until it changes color (around 4 minutes).

   Fry marinated ribs · 4 minUses 3 tbsp cooking oil · marinated rib pieces

5. 5

   Step 5: Add the 1 litre water, remaining portion of the chosen vinegar or tamarind extract,3–4 tbsp sweet soy sauce and salt to taste (to taste).

   Uses fried ribs and spice paste · 1 litre water · Remaining portion of 2 tsp vinegar · Alternative:remaining portion of 2 tsp tamarind extract · 3–4 tbsp sweet soy sauce · Salt to taste

6. 6

   Step 6: When it boils, reduce the heat to medium low and simmer for about 1 hour until the meat is tender, the liquid has evaporated and the sauce is reduced and thickened.

   Simmer until tender · 60 minUses ribs in sweet-soy braising liquid

7. 7

   Step 7: Transfer the dish to a serving plate.

   Uses tender ribs in reduced spicy sauce