Iga Garo Rica - spareribs in spicy sauce

Ingredients

• 1,000 gbeef ribs
• 15 ml (1 tbsp)tamarind water
• 2.5 ml (½ tsp)salt, for the marinade
• 30 ml (2 tbsp)kecap manis
• 11shallots
• 2lemongrass stalks
• 3Indonesian bay leaves (daun salam)
• 10 ml (2 tsp)salt
• 2.5 ml (½ tsp)pepper
• 800 mlwater
• 30 ml (2 tbsp)oil
• 6 clovesgarlic
• 8red chillies
• 6candlenuts
• 2 cmfresh ginger
• 2.5 ml (½ tsp)cumin

Instructions

1. 1

   Marinate the ribs

   Coat the beef ribs with the tamarind water, 2.5 ml (½ tsp) salt and kecap manis. Leave to marinate for 30 minutes.

2. 2

   Prepare the aromatics

   Slice the shallots thinly. Pound or grind the garlic, red chillies, candlenuts, ginger and cumin to a fine paste.

3. 3

   Fry the paste

   Heat the oil in a pan. Add the shallots, Indonesian bay leaves, lemongrass and spice paste, then fry for 5 minutes.

4. 4

   Add the ribs

   Add the marinated ribs and stir well to coat them in the aromatics.

5. 5

   Simmer until tender

   Pour in the water gradually, then add the remaining salt and pepper. Simmer until the meat is tender and the sauce has thickened.

What is Iga Garo Rica?

Iga Garo Rica is an Indonesian beef-rib dish cooked with a pungent, chilli-based spice paste. The name and use of rica point to the spicy character of the dish, while slow simmering brings the ribs and sauce together.

This version layers the heat of red chillies with garlic, ginger, cumin and candlenuts. Kecap manis adds a sweet, savoury note, and tamarind water brings a tart edge to the marinade.

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 kecap manis contributes some carbohydrate and the oil adds further fat. Serve with a moderate portion of rice and vegetables to make the plate more balanced; the supplied nutrition figures list protein, carbohydrate and fat as 0 g, so they do not describe the ingredients realistically.

The marinade and spice paste

Marinade: Give the ribs the full 30 minutes with tamarind water, salt and kecap manis so the seasoning coats the meat before it goes into the pan.

Paste: Grind the garlic, chillies, candlenuts, ginger and cumin finely. A smooth paste fries more evenly and spreads its flavour through the sauce.

Build flavour in the pan

Aromatics: Fry the shallots, lemongrass, Indonesian bay leaves and paste together for the stated 5 minutes. Stir so the paste and shallots cook evenly rather than catching on the pan.

Ribs: Stir the meat through the fried mixture before adding water. This coats the ribs in the aromatics and starts the simmer with flavour already in place.

How to judge doneness

Tenderness: The recipe gives no fixed simmering time, so use the texture of the meat as your guide. The ribs are ready when the meat is tender.

Sauce: Keep simmering until the liquid has thickened and clings more closely to the ribs. If it thickens before the meat is tender, lower the heat and continue cooking gently.

Manage the chilli heat

The eight red chillies give the dish its spicy character, but their strength can vary. For a milder result, remove the seeds before grinding; for more heat, keep them in.

Take care when handling chillies and wash your hands and utensils well after preparing the paste.

Serve with rice

Plain steamed rice is a natural accompaniment: it balances the chilli-rich sauce and catches the juices. A simple vegetable side can add freshness alongside the rich ribs.

Serve the ribs hot, with enough sauce for spooning over the rice.

Recipe notes & tips

• Slice the shallots thinly so they soften evenly during the short frying stage.
• Use a sufficiently large pan to stir the ribs through the spice mixture without crowding.
• Add the water gradually, as directed, and stir to distribute the paste through the liquid.
• Keep the simmer gentle so the sauce reduces without scorching on the bottom of the pan.
• Taste the sauce near the end and adjust the seasoning only if needed.

Variations

• Milder sauce: Remove the chilli seeds before grinding the paste.
• More heat: Leave the chilli seeds in when making the paste.
• Extra tang: Add a little more tamarind water to the marinade, keeping the original balance in mind.
• Fresh garnish: Finish with sliced spring onions for a fresh contrast.
• Rice accompaniment: Serve with steamed rice to make the most of the sauce.

Common mistakes to avoid

• Rushing the marinade: Give the ribs the full 30 minutes to rest with the tamarind water, salt and kecap manis.
• Coarse spice paste: Grind the paste ingredients finely so they distribute through the sauce.
• Leaving the paste unattended: Stir it with the shallots and aromatics during the 5-minute fry to prevent it catching.
• Adding water all at once: Pour it in gradually, as the method specifies, and stir as you go.
• Stopping too soon: Simmer until the ribs are tender and the sauce has thickened, rather than relying on an unstated cooking time.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions