3 Tips on Choosing Grilled Ribs  

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  • Grilled Ribs from the sTREATs Restaurant Ibis Styles in Mangga Dua, Jalan Gunung Sahari, North Jakarta. Credit: Tempo/Francisca Christy Rosana

    Grilled Ribs from the sTREATs Restaurant Ibis Styles in Mangga Dua, Jalan Gunung Sahari, North Jakarta. Credit: Tempo/Francisca Christy Rosana

    TEMPO.CO, Jakarta - Chef Arif Wicaksono, who works for sTREATs Restaurant at Ibis Hotel Mangga Dua, Jalan Gunung Sahari, Central Jakarta, has some tips on choosing the grilled ribs. It is shared so that culinary enthusiasts do not feel cheated when ordering the menu that many idolized it.

    1. Meat and bones

    “The first tip, look at the meat and bones,” said Chef Arif when met at his restaurant on Monday, June 11. Premium quality ribs will usually look small, even smaller than the meat. The meat is thick covers the bones.

    Premium meat is generally imported from Australia. The texture will be tenderer and feels juicy when chewed.

    “Local ribs usually have harder meat and bigger bones, the meat is thin,” said Chef Arif.

    2. Complement

    Before ordering, the customer should ask the waiter what complement is used to burn the ribs. When the chef uses honey, the customer should make sure that it is local honey instead of packaged honey. Local honey has a sharper and binding flavor.

    “Packaged honey is mixed with other ingredients so it can damage the taste,” he said.

    3. Complementary complement

    The customer should look at the complementary complement of the ribs. The menu of grilled ribs that are chosen should be served with soup and emping (belinjo nutcrackers) because both will create rich and authentic taste.

    FRANCISCA CHRISTY ROSANA



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