SINGAPORE COFFEE RIBS RECIPE BY TASTY
Coffee for the main course? Don't mind if we do. Check out this epic recipe for Singapore Coffee Ribs.
Provided by VisitSingapore
Categories Lunch
Yield 4 servings
Number Of Ingredients 23
Steps:
- Mix all the pork seasoning ingredients together and toss with the pork spare rib cubes.
- Set aside and let it marinade in the fridge for 30-60 minutes.
- Heat the oil to about 165C and fry the pork rib cubes until a deep golden colour.
- Combine all the sauce ingredients in a frying pan and bring to a simmer.
- Reduce until the sauce thickens and thinly coats the back of a spoon.
- Add the pork spare rib cubes into the pan and toss to coat evenly. Reduce further until the sauce becomes a sticky glaze.
- Remove the dried chillies and cinnamon stick before serving.
- Arrange the pork spare rib cubes on a plate and garnish with sesame seeds, spring onion, coriander and thin strips of red chilli.
- Enjoy!
Nutrition Facts : Calories 558 calories, Carbohydrate 35 grams, Fat 36 grams, Fiber 4 grams, Protein 21 grams, Sugar 21 grams
MICHAEL CHIARELLO'S BABYBACK RIBS WITH ESPRESSO BARBECUE SAUCE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.
- Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.
- One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.
- Fresh ground black pepper
- Mash garlic with the side of a knife and then mince finely to release oils.
- Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes.
- Let cool and store in refrigerator for up to 2 weeks.
COFFEE RUBBED RIBS (WHOLE30, PALEO, KETO)
Delicious and tender coffee-rubbed ribs made in the oven with a healthy, sugar-free rub!
Provided by Cristina Curp, FNTP
Categories Entree
Time 3h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix coffee, mashed peach, garlic, ginger, vinegar (if using it), salt, pepper, and oil in a small bowl, use your hands to mash and mix, getting the juice out of the peach.
- Cut ribs into 6-inch racks. Place ribs on a large sheet pan or parchment paper.
- Slather peach mix onto ribs and spread and pat down. Do this on both sides, use all of the rub, then wrap up the ribs with plastic wrap or foil and refrigerate overnight.
- When ready to cook, heat the broiler to 500F.
- Use a roasting rack or cooling rack over the sheet pan to cook ribs on so the air circulates all around them. Sear ribs under the broiler for 3 minutes on each side.
- Lower the heat to 300F and place ribs on the middle rack. Cook for 3 to 3 1/2 hours.
- Remove from oven, place on large cutting board, and use large chef's knife or cleaver to cut ribs apart.
- INSTANT POT INSTRUCTIONS IN NOTES BELOW.
Nutrition Facts : ServingSize 1/8 recipe, Calories 440 calories, Fat 32g, Carbohydrate 5g, Fiber 1g, Protein 38g
BABY BACK RIBS WITH ESPRESSO BBQ SAUCE
If you don't like coffee, don't worry about it. You'll never know it's in the sauce. The ribs will be sweet, tangy and tender. You can finish them in the oven or on the grill.
Provided by sugarpea
Categories Pork
Time 3h
Yield 3 racks of baby back ribs, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out.
- Mix honey, soy sauce, vinegar, ketchup and espresso in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes.
- Preheat oven to 425° or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and carmelized, about 15 minutes.
SINGAPOREAN COFFEE RIBS
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- 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.
CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE
Categories Beer Coffee Bake Backyard BBQ Pork Rib Spice Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
- Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
- Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.)
- Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.
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- Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off. Season the racks evenly all over with the rub and allow them to stand at room temperature for 45 minutes before grilling.
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- Place the racks standing upright in a rib rack, both facing the same direction. Place the rib rack over indirect low heat, as far from the heat as possible, close the lid, and cook for 2½ hours. After the first hour, baste the racks with water, particularly any areas that are looking a little dry. Continue to baste with water every 30 minutes or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by ½ inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the rib rack on the grill, close the lid, and cook for about 30 minutes more.
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