Bali Hai Bbq Ribs Recipe

Prep and season

Preheat oven to 300°F (150°C). Pat ribs dry and remove the silver skin membrane from the bone side if still attached. Mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Rub vegetable oil over ribs, then evenly rub spice mixture on both sides of the ribs.

Braise

Place ribs bone side down in a large roasting pan or baking dish. Add 1 cup water to the pan (not over the ribs) to create steam. Cover tightly with foil. Bake in preheated oven for 2 to 2 1/2 hours, until meat is very tender and pulls back from the bones about 1/4–1/2 inch.

Rest

Remove ribs from the oven, keep covered, and let rest 10 minutes. Increase oven temperature to 425°F (220°C) or preheat a grill to medium-high if finishing on the grill.

While the ribs braise, combine mango purée, ketchup, apple cider vinegar, soy sauce, honey, grated ginger, minced garlic, red pepper flakes, lime juice and salt in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Reduce heat to low and simmer 8–10 minutes to thicken slightly and meld flavors. Taste and adjust salt, sweetness or acidity as needed. Reserve about 1/2 cup for glazing and keep the rest warm or at room temperature.

Brush the reserved 1/2 cup mango BBQ sauce all over the top of the rested ribs. Place glazed ribs on a baking sheet and return to the oven at 425°F (220°C) for 8–12 minutes until the glaze is bubbling and slightly caramelized. Alternatively, finish on a preheated grill, brushing occasionally with sauce and cooking 6–8 minutes until nicely charred and sticky. Remove and let rest 5 minutes before slicing between bones.

While ribs are in their final stage, cut scrubbed russet potatoes into 1/3–1/2-inch fries. If using the oven, toss fries with 2 tbs oil, cornstarch (if using) and a pinch of salt and pepper. Spread in a single layer on a parchment-lined sheet. Roast in the 425°F (220°C) oven for 25–30 minutes, flipping once, until golden and crisp. If frying, par-cook slices in 325°F oil until soft (about 4–5 minutes), drain and cool, then fry a second time at 375°F until golden and crisp. Season immediately with sea salt and black pepper.

In a medium bowl whisk rice vinegar, mayonnaise, lime juice, sugar, salt and pepper until smooth. Add shredded cabbage, grated carrot, sliced red onion and chopped cilantro. Toss to coat evenly. Chill briefly while ribs finish to let flavors meld. Adjust seasoning to taste.

Slice ribs between the bones into individual portions. Plate a portion of ribs with a generous spoonful of extra mango BBQ sauce brushed on top, a serving of house-cut fries and a portion of slaw. Sprinkle chopped cilantro over the ribs and serve lime wedges on the side for squeezing.