This was what I, wanted to make for the theme. I, did not regret making this unique coffee infused sauce since they were moist, tender, and flavorful and finger-licking delicious! If you are a coffee lover then you should definitely make these and enjoy the sweet, salty, sticky, gooey, yummy sauce over Singapore-style pork ribs!
This step was omitted, instead fried them in it's own fat since pork has a lot of it. Did not trim the fat before frying and got the flavor exactly how I, wanted.
Serves 4
Ingredients
800 Grams pork spareribs
2 Egg Whites
1/2 Teaspoon Salt or as required
4 Tablespoons Cornstarch
1 Tablespoon BBQ Sauce
1 Tablespoon Hoisin Sauce
For the Coffee Sauce
1 Cup Water
1 Tablespoon Instant Coffee granules
1 Tablespoon BBQ Sauce
1 Tablespoon Hoisin Sauce
1 Teaspoon Red pepper flakes
1 Tablespoon Brown sugar
1 Teaspoon cornstarch, dissolved in 1/4 cup water
Method
Wash and pat dry the pork ribs . Cut into individual ribs between bones.
In a large bowl, add Hoisin and BBQ sauce,egg whites and salt. Whisk until frothy. Add ribs and massage to coat. Allow to marinate in the refrigerator overnight. Add cornstarch and massage to fully coat meat. Set it aside for about 10 to 15 minutes.
In a pressure pan arrange the ribs in a single layer, along with the remaining marinade, cover with the lid and cook on high flame for 2 whistles, cool the cooker and turn the sides sprinkle a tablespoon or two of water and again cover with a lid and take 2 whistles on high flame, reduce the flame to low and let it cook for 3 -4 minutes. Then take off flame, let the cooker cool then open it, check if the ribs are cooked, if they are not , cook them again till done. After they are cooked, place it on high flame frying the ribs in its own fat, until lightly browned and crisp. Remove from pan and let it cool then trim the fat and keep the ribs aside.
Now it's time to prepare the sauce, the ribs are so delicious and irresistible that, took one and bit into it.. enjoyed it.. shameless na...
Let's make the sauce..
In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved. Add sauces and red pepper flakes. Stir until blended. Cook for about 2 to 3 minutes. Add sugar and cook for about 3 to 4 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 garnished with colored bell pepers and enjoy over a bed of steamed rice..hmmm... yum.. Moist, tender, and flavorful, they’re finger-licking delicious! You must try these.
Labels : Asian Cuisine, Pork, Spare Ribs, Foodie Extravaganza Party
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate Spare Ribs (which is on July 4th).
Sneha from Sneha's Recipe is hosting this month's event and here's the challenge she shared with us...
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Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Check these Posts...
ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe
In a large bowl, add Hoisin and BBQ sauce,egg whites and salt. Whisk until frothy. Add ribs and massage to coat. Allow to marinate in the refrigerator overnight. Add cornstarch and massage to fully coat meat. Set it aside for about 10 to 15 minutes.
Let's make the sauce..
In a pan over medium heat, combine water and coffee granules. Bring to a boil, stirring regularly until coffee is dissolved. Add sauces and red pepper flakes. Stir until blended. Cook for about 2 to 3 minutes. Add sugar and cook for about 3 to 4 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.
Labels : Asian Cuisine, Pork, Spare Ribs, Foodie Extravaganza Party
Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate Spare Ribs (which is on July 4th).
Sneha from Sneha's Recipe is hosting this month's event and here's the challenge she shared with us...
.png)
Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Check these Posts...
ChineseSpare Ribs (Slow Cooker) by Caroline's Cooking
Slow Cooker Chinese Spare Ribs by A Day in the Life on the Farm
Pomegranate Braised Short Ribs by Food Lust People Love
StickyPork Ribs by Palatable Pastime
CanhSuon Khoai Tay (Vietnamese Spare Rib Soup by Culinary Adventures with Camilla
SingaporeanCoffee Spare Ribs by Sneha's Recipe
