• 2 racks of baby back ribs

Bumbu spice paste

• 5 small red Asian shallots, peeled
• 5 garlic cloves, peeled
• 3-4 large red chillies, seeded
• 5 cm (2 inches) ginger, peeled
• 2 tablespoons dark palm sugar (gula jawa), shaved

Dabu dabu dipping sauce

• 3 tomatoes, finely diced
• 2 large red chillies, seeded and finely sliced
• 1 red bird’s eye chilli, finely sliced (optional)
• 2 small red Asian shallots, finely chopped
• juice of a lime
• 2 teaspoons dark palm sugar (gula jawa), shaved
• 1 teaspoon salt

Roughly chop the ingredients for the bumbu, then blend to a paste in a food processor. Add a little water to help it come together, if needed. Season generously with salt and black pepper.

Use a small knife to remove the membrane from the underside of the ribs. Smear half the bumbu into the ribs and lay them in a shallow oven dish. Cover tightly with foil and leave to marinate in the fridge for a few hours.

Preheat the oven to 150°C (300°F). Roast under the foil cover for 2½ hours. Baste once or twice during cooking. The fat should have melted leaving the meat very tender.

Meanwhile make the dipping sauce by combining all the ingredients and taste for heat, sweetness and tang.

Heat a barbecue, grill or griddle pan to high heat. Grill the ribs on both sides until they start to char and caramelise, then smear over the remaining bumbu. Continue grilling until the sauce is dry and fragrant. Eat with your fingers, dipping into the dabu dabu as you go.