This hearty game-day hors d'oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt.

The Martha Stewart Show, February 2011, The Martha Stewart Show, Episode 6092


Read the full recipe after the video.

Recipe Summary



For the Barbecue Sauce
For Serving
For the Rub
For Braising


Instructions Checklist
  • Make the rub: In a large bowl, mix together curry paste, hoisin sauce, Sambal Oelek, soy sauce, honey, ginger, and five-spice powder until well combined. Rub mixture on ribs and let stand for 1 hour.

  • Preheat a grill pan over high heat. Transfer ribs to grill and cook, turning, until grill marks appear on both sides, about 5 minutes per side. Transfer ribs to a large roasting pan and set aside.

  • Braise the ribs: Preheat oven to 350 degrees. In a large bowl, mix together lemongrass, chicken stock, garlic, ginger, and soy sauce; add to roasting pan with ribs. Cover roasting pan with parchment paper-lined aluminum foil. Transfer to oven and cook until meat begins to fall off the bone, 2 to 3 hours.

  • Make the barbecue sauce: Meanwhile, in a medium saucepan, mix together barbecue and hoisin sauce. Place over medium-high heat and cook until heated through. Remove ribs from braising liquid; strain braising liquid through a fine-mesh sieve. Discard solids and reserve 1/2 cup liquid.

  • Increase oven temperature to 450 degrees. Brush ribs with barbecue sauce and transfer to a baking sheet. Place 1/2 cup braising liquid on baking sheet and carefully transfer to oven; roast until sticky and caramelized, about 8 minutes. Cut ribs into individual pieces and serve with slaw; drizzle plate with lemongrass oil.


Reviews (1)

Rating: Unrated
really smokey on grill indoors