Asian Coffee Ribs are fried until golden and crisp, then coated with a rich, coffee-flavored sauce, making them a delicious appetizer or dinner option. Moist, tender, and flavorful, they’re finger-licking delicious!
If you love the taste and aroma of coffee and enjoy sweet, salty, sticky, gooey, yummy sauces over meat, then, folks, these Singapore-style pork ribs are for you!
Coffee ribs are popular party food in Singapore and its neighboring countries (Malaysia has its own spin). Delicious as an appetizer, it’s also common to serve these pork morsels with steamed rice as a main course.
For more finger-licking goodness, try these Chinese-style pork ribs.
Ingredient notes
- Pork Spare Ribs– cut the slab into individual ribs. You can substitute beef ribs or baby back ribs for a variety of textures.
- Egg and Cornstarch– for velveting. This technique helps tenderize the meat, making it soft and juicy.
- Oil– high-smoke-point oils suitable for deep-frying, such as avocado, peanut, safflower, grapeseed, or vegetable oil.
- Instant coffee granules– the base of the sauce. Adds color and depth with bitter notes.
- Oyster sauce – for a sweet, umami boost.
- Red chili flakes– adds a spicy kick.
- Brown sugar– brings sweetness and a touch of caramel flavor.
- Cornstarch– thickens the coffee sauce
How to make Asian coffee ribs
These coffee ribs employ a simple four-step process, resulting in a truly finger-licking, lip-smacking pork dish!
- Cut the spare ribs between the ribs into individual pieces. Marinate in egg whites, sprinkle with salt, and coat with cornstarch to tenderize the meat.
- Deep-fry the seasoned ribs in sizzling oil until golden and crisp.
- Combine the sauce ingredients in a deep pan and thicken with cornstarch slurry.
- Place the crispy-fried ribs in the bittersweet, coffee-flavored sauce and toss to fully coat.
Helpful tip
Remove the thin membrane or silverskin at the back of the spare ribs to improve tenderness and infuse seasonings better.
How to serve and store
- These juicy, flavorful ribs make a great appetizer or main dish, paired with steamed rice or garlic mashed potatoes and vegetable sides, such as cucumber salad or pickled radish. Sprinkle them with green onions for a touch of freshness or toasted sesame seeds for extra crunch.
- Transfer leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. For more extended storage, wrap tightly in foil, place in a resealable freezer bag, and freeze for up to 2 months.
- To reheat, wrap the ribs in foil and place them in a rimmed baking sheet. Warm in a preheated 350°F oven for 10 to 15 minutes, or until the internal temperature reaches 165°F.
Ingredients
- 3 pounds pork spareribs
- 2 egg whites
- 1/2 teaspoon salt
- 4 tablespoons cornstarch
- oil
For the Coffee Sauce
- 1 cup water
- 1 tablespoon instant coffee granules
- 1/2 cup oyster sauce
- 1/2 teaspoon red pepper flakes
- 3 tablespoons brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
Instructions
- Trim pork ribs of any excess fat. Cut into individual ribs between bones. Wash and drain well.
- In a large bowl, add egg whites and salt. Whisk until frothy.
- Add ribs and massage to coat. Allow to marinate in the refrigerator for about 30 minutes.
- Add cornstarch and massage to fully coat meat. Let stand for about 10 to 15 minutes.
- In a deep pan over medium heat, heat about 3-inch deep of oil to 350 F. Add ribs and cook, turning as needed, until lightly browned and crisp. Do not overcrowd the pan, fry in batches as necessary.
- Using tongs or a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet.
- In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved.
- Add oyster sauce and chili pepper flakes. Stir until blended. Cook for about 2 to 3 minutes.
- Add sugar and cook for about 3 to 5 minutes or until mixture begins to caramelize.
- Add cornstarch slurry and whisk vigorously until smooth. Cook for about 1 minute or until mixture slightly thickens.
- Add pork ribs. Stir and turn until fully coated with sauce. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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