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Crispy fried pork ribs are coated in aromatic savory-sweet coffee sauce. They are perfectly sticky and finger-licking good!
You would think the combination of pork with coffee would be absurd but it is anything but absurd. I’m not even a coffee drinker but this stuff is SOOOO good! The combo works so well. I knew about these coffee pork ribs when I was still in Singapore. Tender pork ribs on the inside with crispy crust on the outside coated with sticky coffee sauce! Need me to say more?
Singapore coffee pork ribs are made famous by celebrity chef Sam Leong. What a genius!
Tips for crispy and tender coffee pork ribs
1. Adding baking soda
The addition of baking soda to the marinate helps the meat to retain moisture and hence the meat will be tender. A little goes a long way. DO NOT add more than what the recipe calls for as too much baking soda can make your meat bitter
2. Marinate for at least 2 hours
You want to allow enough time for the marinade ingredients to penetrate the meat and of course for the baking soda to do what it is supposed to do
3. Fry the ribs twice
There’s no secret that when you fry something twice, it will give you an extra crispy end result. The first frying is to cook the meat and the second is to crisp it up
How to make Singapore coffee pork ribs
1. Separate the ribs into an individual segment and cut each segment into smaller pieces. I leave mine whole because where I got my pork ribs they don’t cut it for you. Mix all ingredients for the marinade. Rub the marinade all over the ribs. For the best result, you can marinate them in a zipper bag. They will get evenly marinated. Marinate for at least 2 hours or overnight
2. Take the ribs out from the ribs for about 1 hour before you plan to start cooking them
3. Preheat oil enough for deep frying the ribs. When you put a skewer into the oil, it should sizzle and have lots of bubbles around it. The oil is ready. Fry the ribs in batches. Fry over medium heat until the ribs are cooked through. Remove from the oil and put on absorbent paper towel. Repeat with the rest of the ribs
4. Bring the oil back to hot. Fry the ribs in batches again, starting from the ones you fry first. This round is to crisp up the ribs and it shouldn’t take long. The ribs will have a darker shade of golden brown
5. Remove from oil into the absorbent paper towel. Keep them warm in the oven on a rack
6. Mix all ingredients for coffee sauce in a pan
7. Cook over medium heat until the sauce thickens (it coats the back of spatula/spoon)
8. Add the fried pork ribs into the sauce and toss to coat. Off the heat. Garnish with some sesame seeds and chopped green onion. Serve immediately
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The recipe is adapted from The MeatMen.
Singapore Coffee Pork Ribs
Ingredients
- 500 gr Pork ribs
Marinade ingredients:
- 1 large egg beaten
- 2 Tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp baking soda
- 1 tsp rice vinegar
- 3 Tbsp water
- 3 Tbsp rice flour
- 3 Tbsp potato starch not potato flour. See notes
Coffee sauce:
- 2 packs 3-in-1 instant coffee mix
- 1 Tbsp sugar
- 1 Tbsp coconut sugar or use light brown sugar
- 2 Tbsp Worcestershire sauce
- 3 Tbsp water
- 1 Tbsp minced garlic
For frying:
- Cooking oil for deep frying
For garnish:
- sesame seeds optional
- 1 stalk green onion finely chopped
Instructions
Marinate the ribs:
- Separate the ribs into an individual segment and cut each segment into smaller pieces. I leave mine whole because where I got my pork ribs they don't cut it for you
- Mix all ingredients for marinade. Rub the marinade all over the ribs. For the best result, you can marinate them in a zipper bag. They will get evenly marinated. Marinate for at least 2 hours or overnight
First frying:
- Take the ribs out from the ribs for about 1 hour before you plan to start cooking them
- Preheat oil enough for deep frying the ribs. When you put a skewer into the oil, it should sizzle and lots of bubbles around it. The oil is ready. Fry the ribs in batches. Fry over medium heat until the ribs are cooked through. Remove from the oil and put on absorbent paper towel. Repeat with the rest of the ribs
Second frying:
- Bring the oil back to hot. Fry the ribs in batches again, starting from the ones you fry first. This round is to crisp up the ribs and it shouldn't take long. The ribs will have darker shade of golden brown. Remove from oil into absorbent paper towel. Keep them warm in the oven on a rack
Prepare the coffee sauce:
- Mix all ingredients for coffee sauce in a pan. Cook over medium heat until the sauce thickens. Add the fried pork ribs into the sauce and toss to coat. Off the heat. Garnish with some sesame seeds and chopped green onion. Serve immediately
4 comments
It says 2 coffee mix. Is it 2 teaspoons?
Hi Connie, it’s 2 packs of 3-in-1 instant coffee mix that comes with creamer and sugar.
What do you use the “1 large egg beaten” for
It’s for the marinade. I forgot to drag it down into the marinade ingredient list.