Best Singaporean Coffee Ribs Recipes

SINGAPOREAN COFFEE RIBS

Singaporean Coffee Ribs image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 12

Ingredients

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.

SINGAPOREAN TENDER PORK SPARE RIBS

Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories World Cuisine Recipes Asian Chinese

Time 2h20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g