90% would make again
Singapore Coffee Ribs
featured in Coffee Lovers Only
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
for 4 servings
- 1 lb pork spareribs (500 g)
- ½ teaspoon salt
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- ½ teaspoon bicarbonate of soda, baking soda
- 5 tablespoons corn flour
- 3 tablespoons water
- 1 egg, beaten
- oil, for deep-frying
- 2 tablespoons instant coffee granules
- 3 tablespoons brown sugar
- 2 tablespoons white sugar
- 2 cloves garlic, finely sliced
- 3 tablespoons BBQ sauce
- 1 tablespoon rice wine
- 1 tablespoon dark soy sauce
- 5 tablespoons water
- 1 cinnamon stick
- 3 dried chillies
- 1 spring onion, finely chopped
- 1 bunch coriander, picked
- 1 teaspoon sesame seed
- 1 fresh red chilli, julienned
- Calories 558
- Fat 36g
- Carbs 35g
- Fiber 4g
- Sugar 21g
- Protein 21g
Estimated values based on one serving size.
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.