Singaporean Tender Pork Spare Ribs

Singaporean Tender Pork Spare Ribs

20 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 20 m
ZEPHYLOQUY
Recipe by  ZEPHYLOQUY

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.)
  2. 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.
  3. 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.

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Reviews (20)

Rate This Recipe
AMYLYNN6841
19

AMYLYNN6841

My husband and I LOVED this! It was so yummy!! I personally don't like spare ribs, so next time I make it I think I will use a pork roast sliced or something, but the flavor was phenomenal!! I made it with Coconut Jasmine Rice and it was a wonderful accompaniment to the dish!! I will definately make this one again, it made me feel like a gourmet chef! ;o)

JENEPEREZ
14

JENEPEREZ

This recipe is so amazing i would give more stars if I could.The ingredients may sound odd together but mixed together theyre awesome,will definetely make this an all time favorite.

CHERRYCHIXX
12

CHERRYCHIXX

This is really delicious. I suggest you stick to the oranges. I made a mistake of substituting them on the second batch I made. It was such a hit! I made this with beef chucks and they tasted even better.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 693 cal
  • 35%
  • Fat
  • 54 g
  • 83%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 249 mg
  • 83%
  • Sodium
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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