Singapore Coffee Ribs Recipe By Tasty

SINGAPOREAN COFFEE RIBS

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

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!

SINGAPOREAN TENDER PORK SPARE RIBS

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.