Coffee Ribs fried until golden and crisp and then coated with coffee flavored sauce for an Asian-inspired appetizer or dinner meal. 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 ya!
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 delectable pork morsels with steamed rice as a main course meal.
These coffee ribs employ a three-step process. First, they are marinated in egg whites, a sprinkling of salt, and cornstarch to tenderize the meat. The seasoned ribs are then deep-fried in sizzling oil until golden and crisp and finished off in a bittersweet coffee-flavored sauce for a truly finger-licking, lip-smacking pork experience. Enjoy!
Coffee Ribs fried until golden and crisp and then coated with coffee flavored sauce for an Asian-inspired appetizer or dinner meal. Moist, tender, and flavorful, they're finger-licking delicious!
- 3 pounds pork spareribs
- 2 egg whites
- 1/2 teaspoon salt
- 4 tablespoons cornstarch
- canola or peanut oil
- 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, dissolved in 1/4 cup water
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Trim pork ribs of any excess fat. Cut into individual ribs between bones. Wash and drain well.
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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.
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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 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.
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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 to pan. Stir and turn until fully coated with sauce. Serve hot.
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