The Notti Eri’s Rib – Balinese Style Grilled Pork Ribs
- erinna Chng
- 2 days ago
- 2 min read
For those who have heard of Naughty Nuri would have known of their perfectly grilled Balinese Style BBQ Pork Ribs that are coated with some sweetly fragrant black sauce, resulting in ribs that are flavorful and tender.
They had aggressively expanded their business and had branches over Malaysia and Singapore. I had my share a few weeks ago and my love affair with the ribs started from the very first bite. It’s intensely well-flavoured and the meat from the ribs that just fall-apart tender.
My love for the ribs did not just stop there. It inspired me to recreate it in my kitchen and here’s my rendition of the Naughty Nuri’s Ribs ~ Notti Eri’s Rib.
Notti Eri’s Rib ~ Moist, with meat that falls off from the bone easily, splattered generously with refreshing spiced sweet black sauce with a taste that brings you to Bali for that very instance!
I did a bit of research online and found this recipe. However, it does not really reflect the cooking method used by Naughty Nuri which Naughty Nuri actually boiled the ribs till fall apart tender before brushing the ribs with the sauce. Moreover, there are not much spices used in the recipe. I adapted part of this recipe and modified based on my memory of the taste from Naughty Nuri with an addition of refreshing herbs of my own. Reviews are ~ taste even better than the original Nuri’s rib with the extra refreshing herby kick!~
Preparation of the ribs starts with removing the membrane from the back of the ribs. The membrane can get tough and chewy when cooked. You can look into this link to get detailed steps on how to remove the membrane from the ribs.
*If you cannot get the whole slab of ribs, please feel free to use any cut-up Prime Pork ribs/ Beef Rib you can find from the supermarket. It is just as good!
1
Searing the Beef
*For Pressure cooking the ribs instead of using stove top boiling
Parboil the ribs in a saucepan over medium high heat on the stove
Once boil, remove the pot from the stove, discard the water and wash the ribs to ensure that they are free from any scum.
Then, to replace the boiling of the ribs in pressure cooker, add all ingredients for the pork rib brine (reduce the water to 1.5 litres) into the pressure cooker and pressure for 1 hour under high setting or any setting to stew beef.
After pressure cooked, dry the ribs and continue the remaining steps (coating the ribs with sauce and grill/air fry) as per the recipe.
Notes
1
Preparation of Pork Ribs
Remove the membrane of pork ribs
Clean and wash the rib
Add the pork ribs into a pot of boiling water over medium high heat. Allow the pork ribs to boil for 5 mins to remove all the scums from the ribs
Discard the water and wash the ribs.
Cooking the Ribs (refer to note for pressure cooker method)
In the cleaned pot, add 3 litres of water, onions, salt, bay leaves and pork ribs.
Bring it to boil over medium high heat.
Lower the heat to medium low and allow the pork to cook under simmering water for 2 hours or until the ribs become fall-apart tender
Drained and pat dry the ribs when the rib is done.
Preparing the Sweet Sauce Mixture
Add all the ingredients needed for the sweet sauce in a bowl and set aside
Blend the spices and herbs
Add all the spices and herbs into a blender and blend until smooth
Making the Sweet Glaze for the Ribs
Heat a frying pan over medium heat
Add in the blended spices and herbs and stir fry until fragrance
Add in the sweet sauce mixture and cook until the sauce thickened (until it can coat the back of the spoon; not too thick for easy spreading of the glaze over the ribs)
Grilling the ribs
Half an hour before the ribs is cooked in the brine, preheat the oven at 200 degree Celsius or preheat the Air Fryer at 180 degree Celsius 5 minutes before the ribs is done
Prepare a baking tray and line with a baking paper for oven or just lay the ribs in the grill pan of the air fryer.
Put the ribs over the baking paper and brush the sweet glaze over the ribs generously.
Grill the ribs for 10 mins.
Halfway through the grilling, brush the ribs with another coat of the sweet glaze
Brush with more sweet glaze if needed after removing the ribs from the oven
Serve with lime wedges and sambal chili.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
The Notti Eri's Rib - Balinese Style Grilled Pork Ribs
Head Chef
Adapted and modified from Serious Eat's Grilled Baby Backs with Sweet Soy Glaze
Servings :
4 to 6 pax
Calories:
813 Calories / Serve
Prep Time
20 min
Cooking Time
2 hour 10 min
Rest Time
0 min
Total Time
2 hour 30 min
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