Ketjap marinated pork ribs

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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.


  • Baby back ribs with a lot of meat
  • 50 gram of butter
  • 1 tbsp of raw cane sugar

For the marinade

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

For the sauce

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


How to

  1. Slice the shallots and the garlic and make the marinade by mixing all the ingredients.
  2. 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.
  3. 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.
  4. 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.
  5. Take the ribs out of the bag and get rid of the exces marinade by brushing it of with a paper towel.
  6. Put the ribs on the grill and close the lid for 2 hours so it can pick up some smoke flavor.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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BBQ gear used

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