Makassar Grilled Beef-Ribs (Konro Bakar) Recipe

Authentically, konro is served as spicy rich soup. But nowadays, there’s an innovative version of konro; grilled or barbequed konro. Konro bakar or grilled konro is actually a derivative recipe of konro; the beef ribs drained from the soup then glazed with special peanut barbeque sauce and then grilled over charcoal grill. Konro bakar is then served with chili sambal, along with the konro broth in another bowl.

  • Cooked konro soup
  • Peanut sauce
  • Butter or margarine

Peanut sauce:
  • 2 tablespoons cooking oil
  • 200 gram peanuts, deep fried, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon shrimp paste (terasi)
  • 6 red chili peppers, chopped
  • 1 tablespoon palm sugar
  • 1 tablespoon tamarind paste
  • 1 tablespoon dark soy sauce
  • 2 cups water
  • salt and pepper to taste


Peanut sauce
  • Heat up the cooking oil; sauté shallots, garlic, and chili peppers until slightly brown.
  • With the same pan, sauté shrimp paste about 30 seconds until fragrant (careful not to overcook it).
  • Grind peanuts and the sautéed ingredients into paste.
  • Mix the paste with water, heat it up in a heavy bottom sauce pan, and bring to boil.
  • Reduce the heat and simmer until the peanut sauce thickened.
  • Add palm sugar, tamarind paste, dark soy sauce, salt and pepper.

Grilled Konro
  • Drain the ribs from the broth.
  • Glaze the ribs with butter/margarine and peanut sauce; grill until the peanut sauce slightly charred.
  • Serve grilled konro with chili sambal and the konro broth in a separate bowl.


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