Iga Sapi Goyang Lidah - Spiced roasted ribs

Ingredients

• 1,000 gbeef ribs
• 500 mlcoconut milk
• 5 tbspkecap manis
• 4red chillies
• 5 tbspoil
• 6 clovesgarlic
• 6shallots
• 4candlenuts
• 7red chillies
• 1 tbsptamarind
• 1 tspsalt
• 2 tbsppalm sugar
• 1 tspcoriander
• 2 cmgalangal

Instructions

1. 1

   Prepare the ingredients

   Cut the ribs into pieces. Pound or grind the garlic, shallots, candlenuts, 7 red chillies, tamarind, salt, palm sugar, coriander and galangal into a paste. Deseed the remaining 4 red chillies and slice them into thin rings.

2. 2

   Marinate the ribs

   Coat the ribs with the kecap manis and spice paste, then leave them to marinate for 45 minutes.

3. 3

   Simmer in sauce

   Heat the oil in a pan and fry the ribs with their marinade. Add the coconut milk and cook slowly until the ribs are nearly done and the sauce has thickened. Stir in the sliced red chillies.

4. 4

   Roast over charcoal

   Roast the ribs over a charcoal fire, basting them regularly with the marinade.

What is Iga Sapi Goyang Lidah?

Iga sapi means beef ribs in Indonesian, and this preparation pairs them with a spiced paste, coconut milk and sweet kecap manis. It draws on familiar Indonesian flavours, including chilli, galangal and tamarind.

The ribs are simmered before roasting, so they take on the sauce before getting a smoky finish. The name is often rendered in English as “spiced roasted ribs”.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The ribs provide most of the protein and fat, while coconut milk and oil contribute much of the dish’s fat. Kecap manis and palm sugar add carbohydrates, and the sauce carries their sweet, savoury flavour. Serve with a generous portion of vegetables alongside rice to make a more balanced plate.

Building the spice paste

Paste: pound or grind the garlic, shallots, candlenuts, chillies, tamarind, salt, palm sugar, coriander and galangal together. A fairly even paste helps it coat the ribs and blend into the coconut milk.

Chillies: the seven chillies go into the paste, while the four reserved chillies are sliced and added later. Removing their seeds makes the rings less seedy, but does not remove all their heat.

Marinating and simmering

Marinade: give the ribs 45 minutes with the kecap manis and spice paste, as specified in the recipe. This also means the paste is ready to cook with the meat in the pan.

Coconut milk: add it after frying the ribs with the marinade, then cook slowly until the sauce thickens and the ribs are nearly done. Keep the heat gentle so the sauce reduces without catching.

Getting the charcoal finish

Charcoal: roast the simmered ribs over the fire and baste them regularly with the marinade. Turn them as needed so they colour on the outside without scorching.

Doneness: the recipe gives no roasting time, so use the appearance and tenderness of the ribs rather than a set number of minutes. The meat should be cooked through and the exterior lightly charred.

Choosing the key ingredients

Kecap manis: this Indonesian sweet soy sauce brings a sweet, savoury note to the marinade. It also contributes to the ribs’ dark, glossy coating.

Galangal and tamarind: galangal adds a fragrant, peppery character, while tamarind brings tartness to balance the palm sugar and coconut milk. Candlenuts help give the spice paste body.

Serving the ribs

Serve the ribs hot, with some of the thickened sauce spooned over them. Plain rice is a practical accompaniment for soaking up the sauce.

A fresh, simply dressed vegetable side can balance the richness and add a crisp contrast. Keep the extra sauce nearby for anyone who wants more.

Recipe notes & tips

• Cut the ribs into pieces that are similar in size so they cook more evenly.
• Grind the spice paste thoroughly so it coats the meat without large chunks.
• Keep the heat low after adding the coconut milk and stir occasionally as the sauce thickens.
• Reserve the four garnish chillies for the pan rather than mixing them into the initial paste.
• Baste the ribs regularly over the charcoal, taking care not to let the sauce burn.

Variations

• Adjust the heat: use fewer chillies in the paste for a milder result.
• Use a grill: cook the simmered ribs on a hot grill if charcoal cooking is not practical.
• Add extra tamarind: a little more can make the sweet sauce taste tangier.
• Serve with rice: plain rice is a simple accompaniment for the coconut sauce.
• Add fresh vegetables: serve a crisp vegetable side for contrast with the rich ribs.

Common mistakes to avoid

• Skipping the marinade: give the ribs the full 45 minutes with the kecap manis and spice paste.
• Boiling the coconut milk hard: keep the pan at a gentle simmer as the sauce thickens.
• Letting the sauce catch: stir occasionally and lower the heat if it begins sticking to the pan.
• Crowding the charcoal fire: arrange the ribs so they can roast evenly rather than steam together.
• Forgetting to baste: brush on the marinade regularly while roasting to keep the ribs coated.

How to store

Refrigerate leftover ribs and sauce in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions