Sticky Coffee Pork Ribs was famously invented by local celebrity chef Sam Leong, and has now become a household favourite in Singapore! Mum's version adds Kahlua to give a stronger aroma and kick to the dish!
Ask the butcher to chop the pork ribs into 2″ lengths.
Wash the pork ribs and place them in a large bowl.
Marinate the pork rib with all the marinade ingredients. Use your hand to rub the marinade into the rib, then leave it to marinate for 6 hrs or overnight.
Place the pack of instant coffee powder and the 2 TBsp of maltose into a bowl and add 1/2 cup of hot boiling to dissolve the coffee powder and the maltose. Once dissolved, add in 2-3 TBsp Kahlua and mix well. Set aside for later use.
Wash the parsley and cut into 1″ length and set aside in the fridge.
In a wok, add oil and turn the heat to medium high. Once heated up, add in the pork ribs in batches and fry until golden brown using a pair of long metal tongs.
Transfer the pork rib on a sieve to drain off the excessive oil.
Transfer the oil from the wok into a container. With the same wok, pour in the coffee mixture. Turn the fire to medium low and cook until the sauce thickens and becomes sticky.
Add in the pork ribs and toss to coat the ribs evenly with the sauce.
Transfer the pork ribs onto a plate and top with roasted almond flakes and parsley. Serve hot.