Best 7 Singaporean Tender Pork Spare Ribs Recipes

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Embark on a culinary journey to tantalize your taste buds with the delectable flavors of Singaporean tender pork spare ribs. These succulent ribs, meticulously braised in a symphony of aromatic spices and herbs, are a cornerstone of Singaporean cuisine, capturing the essence of this vibrant culinary landscape. As you delve into this article, we'll unveil the secrets behind creating this mouthwatering dish, guiding you through every step of the cooking process, from selecting the perfect cut of pork ribs to crafting the savory braising sauce. Get ready to indulge in a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SINGAPOREAN TENDER PORK SPARE RIBS



Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h20m

Yield 4

Number Of Ingredients 13

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

SINGAPORE SPARE RIBS



Singapore Spare Ribs image

This is out of my Asian cookbook...enjoy! Cooking time doesn't include marinating time...based on KateL's review I posted a photo of my 3 pounds of ribs in my lasagne pan...I also took the pan out of the oven to turn the ribs keeping the oven temperature steady...I did change the cooking time to include another 10 minutes...that's how long it took mine to get nice and caramelized...hope this helps...

Provided by teresas

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 teaspoons sesame oil
1 teaspoon fresh ginger, finely chopped
3 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons chinese rice wine
1/2 teaspoon five-spice powder
2 tablespoons honey
1 teaspoon sambal oelek
1/2 teaspoon salt
3 lbs pork spareribs, cut into individual ribs (ask your butcher to do this)
1 tablespoon green onion, chopped
2 lemons, cut into wedges

Steps:

  • In a large glass bowl combine the sesame oil, ginger, garlic, soy sauce, rice wine, five spice powder, honey, sambal oelek and salt. Mix well.
  • Add the pork spare ribs and stir until the ribs are totally coated in the marinade.
  • Cover and refrigerate overnight or for at least 4 hours so they absorb the flavors of the marinade.
  • Preheat the oven to 350°F.
  • Place the ribs and marinade into an oiled baking dish (line the baking dish with thick foil to make washing up easier) and cook for 50-60 minutes, turning and basting with pan juices every 15 minutes.
  • If the marinade begins to burn, add a few tablespoons of warm water to the pan during cooking.
  • Scatter the chopped green onions over the spare ribs and serve with wedges of lemon and steamed rice.

SINGAPOREAN TENDER PORK SPARE RIBS



Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories     Chinese Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

SINGAPOREAN TENDER PORK SPARE RIBS



Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories     Chinese Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

SINGAPORE COFFEE RIBS RECIPE BY TASTY



Singapore Coffee Ribs Recipe by Tasty image

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

1 lb pork spareribs
½ teaspoon salt
2 tablespoons oyster sauce
1 teaspoon sesame oil
½ teaspoon bicarbonate of soda, baking soda
5 tablespoons corn flour
3 tablespoons water
1 egg, beaten
oil, for deep-frying
2 tablespoons instant coffee granules
3 tablespoons brown sugar
2 tablespoons white sugar
2 cloves garlic, finely sliced
3 tablespoons BBQ sauce
1 tablespoon rice wine
1 tablespoon dark soy sauce
5 tablespoons water
1 cinnamon stick
3 dried chillies
1 spring onion, finely chopped
1 bunch coriander, picked
1 teaspoon sesame seed
1 fresh red chilli, julienned

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

SINGAPOREAN TENDER PORK SPARE RIBS



Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories     Chinese Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

SINGAPOREAN TENDER PORK SPARE RIBS



Singaporean Tender Pork Spare Ribs image

This is one of my mother's excellent Asian recipes. These spare ribs are marinated in light and dark soy sauce, orange juice, garlic, and peppercorn, then fried briefly. After simmering the ribs, marinade, and spices such as star anise and cinnamon for an hour, they are ready to serve with white rice. Very flavorful and tender!

Provided by ZEPHYLOQUY

Categories     Chinese Recipes

Time 2h20m

Yield 4

Number Of Ingredients 13

2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 ½ pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled

Steps:

  • In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)
  • Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.
  • Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.

Nutrition Facts : Calories 693.4 calories, Carbohydrate 25.2 g, Cholesterol 229.5 mg, Fat 54 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 14.1 g, Sodium 1291.8 mg, Sugar 15.4 g

Tips:

  • To make the ribs extra tender, marinate them overnight or for at least 8 hours.
  • If you don't have time to marinate the ribs, you can still make them tender by boiling them for 30 minutes before baking.
  • Use a meat thermometer to ensure that the ribs are cooked to perfection. The internal temperature should reach 145 degrees Fahrenheit for medium-rare ribs and 155 degrees Fahrenheit for well-done ribs.
  • Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or baked beans.

Conclusion:

Singaporean tender pork spare ribs are a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a mouthwatering meal that your family and friends will love. So next time you're looking for a new recipe to try, give these Singaporean tender pork spare ribs a try. You won't be disappointed!

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