GRILLED PORK RIBS
When discussing the wonderful world of meat in Bali, the name ROMEOS BAR & GRILLERY would most likely come up. The restaurant’s traditional grill selection is the carnivores’ go-to meat haven in the neighbourhood, and there is more than one reason why. Take the grilled pork ribs with cider barbeque sauce for example. The decadent cut is slow-cooked twice: first, it’s brined in white wine for 12 hours before going through the sous-vide process for another four hours – ensuring fall-off-the-bone succulence.
ROMEOS uses Bali-bred US pork ribs and serves no less than 325g per portion, with side dishes to choose from like French fries, mashed potatoes, sautéed vegetables, creamy sweet corn and many others. As the house recommends, the dish is best served with cider barbeque sauce because the apple’s acidity perfectly balances the indulgent pork fat. That being said, diners can also choose other sauces that are more to their liking, such as the black pepper sauce, red wine, mushroom sauce, béarnaise and even sambal matah.