Konro Bakar: Makassar-Style Barbecued Beef Back Ribs

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Indonesian (Makassar-Style) Barbecued Beef Ribs: Konro Bakar

These Konro Bakar bbq ribs are a summer essential, and one of our best-ever recipes! I’ve made these ribs twice so far and they were a HUGE hit each time with peanut dipping sauce to company. Who doesn’t love ribs?

To make these konro bakar you will need the recipe of Sop Konro (Makassar-Style Beef Ribs Soup). I definitely use my Instant Pot to quicken the soup process then you can barbecue on the charcoal, grill or broil them in the oven. Or use my tips by using Philipps Air Fryer. But, there is a disadvantage of using Air Fryer if the ribs are quite large in size, it won’t fit in the Air Fryer.

Konro Bakar: Makasssar-Style Barbecued Beef Back Ribs

Ingredients:
See Sop Konro (Makassar-Style Beef Ribs Soup) recipe.

Peanut Dipping Sauce:
100 g (3.5 oz) roasted or fried peanuts
3-4 small shallots
2 cloves garlic
3 bird eyes chilies
1 teaspoon terasi (dried fermented shrimp paste)
2 tablespoons gula Jawa (Indonesian coconut sugar)
1 tablespoon tamarind paste
2-3 tablespoons kecap manis
kosher salt to taste
a small amount of cooking oli (grapeseed oil)
250 mL (1 cup) warm water

Directions:
Continue with Sop Konro (Makassar-Style Beef Ribs Soup) cooking process until it’s done or cooked.

Barbecue cooked beef back ribs on charcoal or electric or propane or gas grill. You can always use your oven with broil method or My Fave with Philips Air Fryer. With Air Fryer, there is disadvantage if the ribs size is quite large.

Bring the sop konro broth to a boil or a little bit thicker. Transfer to a bowl. Sprinkle some green onion or Chinese celery leaves and fried shallots. Serve with Konro Bakar

Peanut Dipping Sauce:
Stir fry shallots, garlic, chilies and terasi for 20-30 seconds.

Grind peanuts with stir fry mixture, gula Jawa and tamarind paste.

Add water and continue to grind for a couple minutes.

Transfer to a bowl. Add kecap manis and salt to taste.

Konro Bakar is ready to serve with peanut dipping sauce, sop konro broth, lime slices to drizzle and sambal if you need more spicy.

SELAMAT MAKAN🇮🇩!!! EET SMAKELIJK 🇳🇱!!!

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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.