Balinese BBQ Spare Ribs

Every dish on our menu has a story. These ribs begin on the Indonesian island of Bali, where open-fire cooking, fragrant spices, and sweet soy glaze come together to create one of Southeast Asia's most unforgettable pork dishes.

We marinate our ribs with garlic, turmeric, fresh lemongrass, and galangal before grilling them over an open flame and brushing them with rich kecap manis, Indonesia's famous sweet soy sauce. As it cooks, the glaze caramelizes into the sticky, smoky coating that makes this dish so addictive.

Why Bali?

Indonesia is the world's largest Muslim-majority nation, where pork is uncommon across much of the country. Bali is the exception. Thanks to its Hindu heritage, the island developed a celebrated tradition of pork cookery, especially dishes prepared over charcoal or wood fires.

Those bold flavors became one of Bali's culinary signatures and inspired our version.

Ingredient Spotlight

Kecap Manis literally means sweet soy sauce. Unlike regular soy sauce, it's thick, syrupy, and naturally sweet. On the grill it caramelizes rapidly, creating the glossy, smoky glaze that defines these ribs.

The marinade also includes galangal, a cousin of ginger with a brighter, more citrusy flavor that's widely used throughout Southeast Asia.

What does it taste like?

Imagine barbecue with a Southeast Asian passport. Sweet and savory at first, followed by fragrant lemongrass, warm turmeric, gentle garlic, and smoky caramelization from the grill. It's rich without feeling heavy, especially alongside steamed rice that soaks up every drop of extra glaze.

Why it's on our menu

Nue exists to introduce people to remarkable dishes from around the world, especially the ones many Americans have never encountered before. These ribs capture exactly what we love: familiar enough to feel comforting, different enough to surprise you.