Coffee Pork Ribs with Kahlua

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!

Course Main Course
Cuisine Singapore
Keyword coffee pork ribs, sticky coffee ribs, coffee pork ribs with kahlua
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Calories 107 kcal
Author Bee Leng


  • 1/2 Kg Pork ribs prefably with some fat, chopped into 2 inch lengths
  • oil for frying

Marinade for Pork Rib

  • 1/2 tsp Salt
  • 1 TBsp oyster sauce
  • 1 tsp sesame oil
  • 3 TBsp plain flour
  • 3 TBsp potato flour
  • 2 TBsp rice flour
  • 1/4 tsp sodium bicarbonate
  • 3-4 TBsp water
  • 1 egg beaten

Coffee Kahlua Sauce

  • 2 TBsp Maltose
  • 1 packet 2-in-1 instant coffee powder Kopi O
  • 1/2 cup boiling water
  • 2-3 TBsp Kahlua


  • 2 TBsp Roasted Almond Flakes optional
  • 1 stalk parsley



  1. Ask the butcher to chop the pork ribs into 2″ lengths.

  2. Wash the pork ribs and place them in a large bowl.

  3. 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.

  4. 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.

  5. Wash the parsley and cut into 1″ length and set aside in the fridge.


  1. 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. 

  2. Transfer the pork rib on a sieve to drain off the excessive oil. 

  3. 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.

  4. Add in the pork ribs and toss to coat the ribs evenly with the sauce.

  5. Transfer the pork ribs onto a plate and top with roasted almond flakes and parsley. Serve hot.

Top Tips


  1. Use either pork pork prime ribs (排骨 pai gu) or spare ribs (大排骨 da pai gu). Spare ribs are the more economical option, since you are going to be chopping it into smaller pieces anyway, and they taste just as good.


  1. Add rice flour to the batter makes it more crispy after deep-frying
  2. Don't skip the Kahlua (Coffee Liquor) - this is what gives the sauce such a flavourful coffee aroma.


  1. If you do not have kahlua, use 2 packets of instant coffee powder and add 2 tsp of sugar. Make sure the instant coffee power is not "3 in1" which has milk powder in it. "2 in 1" is still acceptable as it has sugar added to it. Personally I found Aik Cheong Kopi 'O' brand gives the Coffee Pork Ribs a very aromatic coffee taste.
  2. You can replace pork ribs with pork chops, but you need to tenderise it by using a tenderiser. You also need to cut the pork chop into bite sizes. The cooking time for the pork chop is slightly shorter than the ribs.
  3. Reduce the amount of maltose if you want it less sweet.