National Dish Netherlands: Krabbetjes (Recipe)
In this article
Krabbetjes are the short pork ribs that turn up at every Dutch barbecue and market stall: cut across the bone into stubby pieces, marinated in soy, honey and ketjap manis, and fried or grilled until sticky and dark at the edges. The Indonesian sweet soy sauce in the marinade is a straight inheritance from the colonial period, and it is what makes them unmistakably Dutch.
About Krabbetjes
Krabbetjes are short pork ribs, briefly fried or grilled, and a fixture of Dutch barbecue evenings and weekly markets. The stubby, meaty ribs are rubbed with a savoury marinade and cooked until crisp, producing a hearty, smoky flavour. The name is a diminutive — krabbetje means “little scratcher” — and the ribs are eaten with the fingers, which is very much part of the appeal.
Ingredients (serves 1–2)
- 400 g pork ribs, cut across into short pieces (krabbetjes)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 garlic cloves, crushed
- 1 teaspoon paprika
- 1 tablespoon ketjap manis (sweet Indonesian-Dutch soy sauce)
- Salt and pepper, to taste
- 1 tablespoon oil
Shopping for the ingredients
Ask the butcher to cut the ribs across the bone into short pieces — that cut is what makes them krabbetjes rather than spare ribs. Ketjap manis is sold in Dutch and Asian shops and is worth buying properly; a mixture of soy sauce and palm sugar approximates it but lacks the syrupy body.
Preparing the dish
Mix the marinade and rub it thoroughly into the ribs, getting into every surface. Marinate for at least two hours, ideally overnight — the honey and ketjap need time to penetrate. Bring the ribs to room temperature before cooking, and pat off excess marinade so they colour rather than steam.
Step-by-step instructions
- Mix the soy sauce, honey, garlic, paprika and ketjap manis into a marinade.
- Rub thoroughly into the ribs, cover and refrigerate for at least 2 hours or overnight.
- Bring to room temperature and pat off the excess marinade.
- Heat the oil in a heavy pan, or prepare a grill with medium coals.
- Fry or grill the ribs for 4–5 minutes per side, until dark and sticky.
- Brush with any remaining marinade during the last minutes.
- Season with salt and pepper and serve hot.
Gluten-free / lactose-free version
The dish is naturally lactose-free. Soy sauce and ketjap manis usually contain wheat, so for a gluten-free version use tamari and a gluten-free sweet soy, or make your own with tamari and palm sugar.
Tips for vegans and vegetarians
The marinade is excellent on other things: thick slices of king oyster mushroom, seitan strips or firm tofu all take it well and grill beautifully sticky. Brush repeatedly during cooking, since plant proteins absorb less than pork does.
More tips and tricks
The honey and ketjap burn easily, so cook over medium rather than fierce heat and watch closely. Pat the ribs before they hit the pan, or the excess marinade steams them. And brush on the reserved marinade only in the last few minutes, where it glazes instead of scorching.
Adapting the recipe to your taste
Sambal stirred into the marinade adds the heat many Dutch cooks prefer. A splash of vinegar cuts the sweetness. Some people finish them in a hot oven for ten minutes to render more fat and crisp the edges further.
Ingredient substitutions
Spare ribs or pork belly strips work with longer cooking. Palm sugar plus soy sauce substitutes for ketjap manis. Chicken wings take the same marinade beautifully and cook faster.
Drink pairing ideas
A cold Dutch pilsner is the obvious partner. A young jenever is the more traditional choice at markets. For something alcohol-free, apple juice or a sparkling lemonade cuts the sweet-salty glaze well.
Serving and presentation ideas
Serve krabbetjes hot, piled on a plate with plenty of napkins — they are finger food and messy by design. Fries with mayonnaise or a simple salad are the standard accompaniments. At Dutch barbecues they come off the grill in batches and disappear immediately.
A bit of history
The Netherlands’ long colonial presence in Indonesia left deep marks on Dutch home cooking, and ketjap manis, sambal and satay sauce are now supermarket staples. Krabbetjes are a small example: a European cut of meat with a thoroughly Indonesian marinade, sold at Dutch markets as if the combination had always existed. It offers a genuine window onto Dutch cuisine.
More recipe ideas
Summary: Krabbetjes
Krabbetjes are short pork ribs marinated in soy, honey and ketjap manis and grilled until sticky. Marinate them overnight, cook them over moderate heat, and hand out plenty of napkins.
