Singaporean-Style Sticky Coffee Pork Ribs

Singaporean-Style Sticky Coffee Pork Ribs elegantly presented in a ceramic bowl accompanied by a beautifully set table

Sticky Coffee Pork Ribs is a modern household favorite in Singapore. This unlikely combination of coffee and pork ribs is incredible — rich and juicy, with sweet and savory undertones. We have no doubts you’ll be licking your fingers and plotting the next time you can make this dish. Plus, to top it off, it’s the perfect excuse to crack open a cold beer!

Star tip: Add a splash of coffee liquor for a deliciously bittersweet, caramel-ish dimension.

Ingredients:

  • 1 ¼ lbs / 600g pork ribs (equivalent to 1 rack of pork ribs)
  • Cooking oil for frying (Tip: Use canola oil as a lower-fat alternative)

Marinade:

  • ½ tsp salt
  • ½ tsp sugar
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • ½ tsp baking soda
  • 2 tbsp rice flour, cake or pastry flour
  • 2 tbsp potato starch or cornstarch
  • 3 tbsp water
  • 1 beaten egg (optional for an egg-free version)

Sauce:

  • 2 packets instant coffee mix (*Never alternate with ground coffee)
  • 2 tbsp brown sugar
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 3 tbsp Worcestershire sauce
  • 1 tbsp rice wine or coffee liquor (optional)
  • 2 tbsp dark soy sauce
  • 3 tbsp water

Garnish with:

  • Chopped coriander or parsley
  • Pinch of freshly roasted sesame seeds
  • Bird's eye chilis (depending on your heat preference)

Steps:

  1. Cut pork ribs into even strips.
  2. Mix the marinade ingredients. Mix well with the pork ribs and let it marinate for at least two hours in advance. Even better if kept overnight.
  3. For the coffee sauce, mix well and set aside.
  4. Heat sufficient oil in a wok or a chef's pan. Deep-fry pork ribs until golden brown. Drain and set aside.
  5. Add coffee sauce mixture to a pan and cook until liquid thickens.
  6. Add pork ribs, toss, and let sauce coat evenly.
  7. Garnish with finely chopped bird's eye chilis, sesame seeds, and fresh coriander. Serve with freshly cooked rice.

All you’ll need to make this dish is a deeper pan with a wide profile like our versatile Accent Series Ultra-Durable Nonstick Chef’s Pan. It’s great for deep-frying and has enough depth to let the ribs toss and turn in the yummy sauce. With the quality nonstick finish, it also means the sticky coffee sauce (or what’s left of it) will wash off easily with a simple scrub.

  

Snap a photo of your dish and tag us on Instagram @meyercookware

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