These Singaporean crispy pork ribs are coated in a sticky coffee-based sauce.
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.
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.
