Saronco Peke - ribs in a spicy sauce

Ingredients

• 750 gbeef ribs
• 2000 mlwater
• 2 cmgalangal
• 2 stalkslemongrass
• 1tomato
• 1 tablespoonsalt
• 2 teaspoonspalm sugar
• 1 sprigbasil
• 2 eattamarind water
• 3 tablespoonsoil
• 2red chillies
• 1 teaspoonpepper
• 1/2 teaspoonground coriander
• 1tomato

Instructions

1. 1

   Prepare the ingredients

   Cut the ribs into pieces and finely chop the tomatoes. Pound or grind the chillies, pepper, coriander and one tomato into a smooth paste.

2. 2

   Cook the ribs

   Heat the water in a pan and cook the ribs in it.

3. 3

   Fry the spice paste

   Heat the oil in a pan and fry the ground spice paste for 2 minutes. Add it to the ribs and their cooking liquid.

4. 4

   Simmer until tender

   Add the galangal, lemongrass, chopped tomato, salt and palm sugar. Simmer gently until the ribs are tender.

5. 5

   Finish and serve

   Stir in the chopped basil and tamarind water, then serve.

What is Saronco Peke?

Saronco Peke is presented here as an Indonesian beef rib dish cooked in a spicy, aromatic broth. Its combination of chilli, lemongrass, galangal and basil gives the meat a fragrant, savoury flavour with a tangy finish.

This version builds flavour by frying a ground spice paste before simmering it with the ribs. The long, gentle cook helps the ribs become tender while the seasonings mingle in the broth.

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 the palm sugar and tomatoes contribute some carbohydrate; the oil adds further fat. Serve a moderate portion of ribs with rice and plenty of vegetables for a more balanced plate.

Building the spice base

Ground paste: pound or grind the chillies, pepper, coriander and one tomato until smooth, so the spices distribute through the cooking liquid.

Frying: cook the paste in oil for 2 minutes before adding it to the ribs. Keep it moving in the pan and avoid letting it scorch.

Using the aromatics

Galangal and lemongrass: add them to the simmering ribs as directed; they bring a warm, citrusy aroma to the broth. Bruise the lemongrass lightly if you like, but remove the tough stalks before eating.

Basil and tamarind: stir these in at the end, as the recipe directs. This keeps the basil fresh-tasting and gives the broth a lively, tangy finish.

Getting tender ribs

Gentle heat: keep the pot at a low simmer rather than a hard boil. A steady, quiet simmer cooks the ribs without making the broth unnecessarily turbulent.

Doneness cue: the recipe gives no fixed cooking time, so use tenderness as your guide. The ribs are ready when the meat yields easily to a fork.

Balancing the broth

Seasoning: salt and palm sugar provide savoury and gentle sweetness, while tamarind water adds acidity. Taste the broth after simmering and adjust only if needed.

Tomato: one tomato goes into the spice paste and the other is chopped for the pot. Keeping those uses separate follows the recipe and layers tomato flavour into the broth.

What to serve alongside

Rice: plain steamed rice is a simple accompaniment that soaks up the spicy broth. Serve it separately so each person can choose how much broth to spoon over.

Fresh sides: a crisp vegetable salad or lightly cooked greens can add contrast to the rich ribs. Keep the sides simply seasoned so they do not compete with the aromatic sauce.

Recipe notes & tips

• Cut the ribs into manageable pieces before they go into the pot.
• Grind the spice paste finely for a more even flavour in the broth.
• Fry the paste for the full 2 minutes, stirring so it does not catch.
• Keep the ribs at a gentle simmer and check them for tenderness rather than relying on a set time.
• Add the basil and tamarind water at the end, as directed.
• Remove the lemongrass and galangal before serving if you prefer not to have them in the bowl.

Variations

• Adjust the heat: use fewer red chillies for a milder broth.
• More tang: add the tamarind water gradually and taste before adding the full amount.
• Extra greens: serve with cooked greens on the side for freshness.
• Rice pairing: serve with steamed rice to soak up the broth.
• Stronger basil flavour: add a little extra chopped basil at serving time.

Common mistakes to avoid

• Boiling hard: a rolling boil can make the cooking liquid turbulent; lower the heat to maintain a gentle simmer.
• Scorching the paste: burnt spices can taste bitter; stir while frying for 2 minutes.
• Grinding unevenly: large pieces of chilli or tomato make the paste patchy; keep grinding until smooth.
• Adding finishing ingredients too early: basil can lose its fresh character; stir it in at the end.
• Guessing tenderness by time: the recipe specifies no exact simmer duration; check the ribs with a fork.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a saucepan until steaming hot throughout, adding a splash of water if the broth has reduced.

Frequently asked questions