Javanese beef ribs (iga penyet)

If it sounds like a palaver to twice-cook these ribs, fear not. They taste sensational and are totally worth the effort. In East Java, when they serve these they literally smash the cooked ribs with the sambal in a large, flat stone mortar to loosen the tender flesh and moosh it up with the tasty sambal. You don’t need to do that, though, in order for these to taste amazing.