Recipe courtesy of K.F. Seetoh
Singaporean Coffee Ribs
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1854
- Total Fat
- 152
- Saturated Fat
- 29
- Carbohydrates
- 65
- Dietary Fiber
- 5
- Sugar
- 16
- Protein
- 59
- Cholesterol
- 259
- Sodium
- 1142
- Total: 1 hr
- Prep: 15 min
- Inactive: 40 min
- Cook: 5 min
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
Directions
- 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.