Ketjap marinated pork ribs

These ketjap marinated spareribs are the ribs you’ve been waiting for. The ribs with a good coating of the sauce are to die for.
These ribs where half of the ribs I made for a taste test between marinated ribs and competition style ribs. You’ve got to try both to make your own decision.

Prep Time 12 hrs
Cook Time 4 hrs 30 mins
Resting time 5 mins
Course Main Course
Cuisine American Barbecue, Asian
Servings 4 people
Calories 1156 kcal


  • 1 piece Baby back ribs With a lot of meat
  • 50 grams butter
  • 1 tbsp raw cane sugar

For the marinade

  • 2 cups ketjap manis
  • 1 cup apple cider vinegar
  • 2 piece shallots
  • 2 cloves garlic
  • 2 tbsp raw cane sugar
  • 1 tbsp coarse salt
  • 1 tbsp paprika powder
  • 2 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder

For the sauce

  • 1 cup ketchup
  • 1/4 cup ketjap manis
  • 1/4 cup apple cider vinegar
  • 1 tbsp sriracha
  • 1/2 cup maple syrup
  • 1/2 cup raw cane sugar
  • 5 tbsp of the dry rub


  • Slice the shallots and the garlic and make the marinade by mixing all the ingredients.
  • Clean up the ribs by trimming the floppy bits at the end. Then take off the membrane by sticking a dull dinner knife between the middle bone and the membrane. Pull it up until you can get a finger underneath. Then pull it off.
  • Put the ribs in a large vacuum bag. Pour in the marinade and seal it with a vacuum sealer. Marinate it for a few hours or overnight to get a stronger flavor.
  • Start up your grill with an indirect temperature of 120°C and some smoke wood. Beech tree or every chunk of fruit-bearing wood is good.
  • Take the ribs out of the bag and get rid of the exces marinade by brushing it of with a paper towel.
  • Put the ribs on the grill and close the lid for 2 hours so it can pick up some smoke flavor.
  • In the meantime, you make the sauce by putting a pan on the fire and putting in all the ingredients for the sauce. Starting with the liquids. Keep stirring it until the sugar and the dry rub dissolved, and you see thick bubbles coming up.
  • Take the ribs out of the grill and wrap them in aluminum foil with the butter, a coating of bbq sauce, and a tablespoon of raw cane sugar. Put the package back in the grill for another 2 hours.
  • Take them out of the foil and check the tenderness by poking it with the probe of your thermometer. When it goes in and out without much resistance they are good. When the ribs are not tender enough, you wrap them again and put them back on the grill for another half an hour.
  • Lay the unwrapped ribs on the grill and brush them with a nice coating of the bbq sauce. Let the sauce caramelize and get sticky before taking them of. Let them rest a few minutes before slicing them.



Calories: 1156kcalCarbohydrates: 216gProtein: 15gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 5068mgPotassium: 633mgFiber: 2gSugar: 177gVitamin A: 1544IUVitamin C: 7mgCalcium: 107mgIron: 2mg
Keyword Ketjap manis, Ribs, Spareribs
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