Recipe courtesy of K.F. Seetoh
Singaporean Coffee Ribs
1 hr
15 min
2 servings
1 hr
15 min
2 servings


  • 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


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.

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