Best Singapore Spare Ribs Recipes

Singaporean Coffee Ribs image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 12

6 pieces prime pork ribs (about 1/2 pound per pork rib)
2 egg whites
2 1/2 oz. packets instant coffee mix
3 tablespoons Asian oyster sauce.
3 tablespoons cornstarch
2 tablespoons sugar
2 red chilis, chopped (preferably, bird's eye chillies)
2 sprigs spring onions
1/2 cup water
2 tablespoons cinnamon powder for dusting
Vegetable oil, as needed for deep frying
Pinch salt

Steps:

In a medium-sized bowl, marinate the ribs at room temperature for at least 30 minutes in egg whites along with a pinch of salt. Using your hands, rub in the corn starch, making sure that it partially coats all of the ribs. Allow them to sit for 10 minutes.
In a high-sided pot, heat the peanut oil to 350 degrees F and deep fry the ribs for about 5 minutes, or until roasting needle comes out clear, and set aside. Meanwhile, in a separate pan, add 1/2 cup of water, the instant coffee mix, oyster sauce and one chile and simmer over medium heat until sauce thickens.
While simmering, add the sugar and allow the sauce to caramelize. Add the ribs to the pan and gently toss until they are fully coated and little sauce remains.
Serve with a dust of cinnamon powder and top with chopped spring onions and the remaining chile.

Singapore Coffee Ribs Recipe by Tasty image

Provided by VisitSingapore

Categories Lunch

Yield 4 servings

Number Of Ingredients 23

1 lb pork spareribs
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

Steps:

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.
Enjoy!

Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams

Singapore Spare Ribs image

Provided by teresas

Categories Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons sesame oil
1 teaspoon fresh ginger, finely chopped
3 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons chinese rice wine
1/2 teaspoon five-spice powder
2 tablespoons honey
1 teaspoon sambal oelek
1/2 teaspoon salt
3 lbs pork spareribs, cut into individual ribs (ask your butcher to do this)
1 tablespoon green onion, chopped
2 lemons, cut into wedges

Steps:

In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
Preheat the oven to 350°F.
Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.