This easy Singaporean dish was developed and popularized by celebrity chef Sam Leong. Here we use pork baby back ribs, sliced individually before deep-fried and coated in a sweet-savory sauce. You might not detect the coffee, but it gives a distinct kick to remind you it's there.
Ingredients
Coffee Sauce
- 1 tbsp oil
- 3 cloves garlic, sliced
- 1 tbsp ginger, sliced
- 1 tbsp soy sauce
- ¼ cup oyster sauce
- ¼ cup white sugar
- 1 tbsp instant coffee
Pork Ribs
- 1 rack (600g) baby back ribs
- ½ cup flour
- salt and pepper, to taste
- neutral oil, for frying
- ½ tbsp sesame seeds, for garnish
Make the coffee sauce: Heat oil in a pan over medium-high heat. Add the garlic and ginger. Cook, stirring constantly, until fragrant but not brown, about 3 minutes. Add the soy sauce, oyster sauce, sugar, instant coffee, and water. Bring to a boil, stirring until sugar is completely dissolved. Let sauce thicken and reduce to about half. Keep warm while you make the ribs.
Prepare for frying: Add enough oil to a pot for frying. Heat oil until it reaches 350°F.
Prepare ribs: Cut rack of ribs into single ribs and place in a large bowl. Season with salt and pepper, then coat the ribs thoroughly with flour.
Fry ribs: Once the oil is hot, add ribs—work in batches if necessary. Fry for about 8 minutes. Remove ribs from oil and drain on paper towels.
Coat ribs: Set pot with sauce over medium heat. Add the ribs and toss until each piece is evenly coated. Transfer to a serving platter and garnish with sesame seeds.
