Have you heard of Singapore Coffee Ribs? Yes, yes, coffee ribs! The recipe presented here is largely inspired by a Singapore street food classic little known outside the city limits: pork ribs marinated then fried and then coated in a sticky, savory coffee sauce. An amazing combination that piques the curiosity, doesn’t it?
For this version, we're going to replace the coffee (originally, we use instant coffee) with cocoa to create a perfect symbiosis with the La pinchée de Grué spices developed in collaboration with Allo Simonne. The cocoa will create a magnificent dark lacquer that will coat the ribs to perfection. The expression “finger-licking good” has never been true! The flavor is intense, tangy, slightly sweet, with just the right amount of bitterness to keep things balanced. Deliciously addictive ribs!
What's more, this satisfying milkshake is so easy to prepare, thanks to the Air Fryer, which will save you a lot of preparation time. Don't have one? Don't let that stop you from trying this recipe! Refer to the notes for a more traditional alternative to cooking these ribs.
Once done, simply garnish with sesame seeds and serve with the side dish of your choice. These ribs will be perfect for your sports and gourmet evenings!
Ingredients
INGREDIENTS FOR MARINADE 1.5 kg meaty pork ribs (see note) 1 1/2 tbsp. hoisin sauce 1 tbsp. soy sauce 1 tsp. La pincée de Grué blend (Allo Simonne) 1/2 tsp. baking soda 1/3 cup cornstarch 1 egg INGREDIENTS FOR COCOA SAUCE 1/4 cup store-bought BBQ sauce 2 tbsp. maple syrup (or honey) 1/4 cup brown sugar 1 tsp. La pincée de Grué blend (Allo Simonne) 1 tbsp. rice vinegar 1 tbsp. dark soy sauce 2 tbsp unsweetened cocoa powder (ideally Dutch Processed)
Steps
PREPARATION 1 • For the marinade: Trim the ribs individually, leaving some meat on each side of the bone. Set aside. In a large bowl, combine all ingredients and whisk well to create an emulsion. Add ribs and coat well. Cover and marinate for at least 1 hour. 2 • Cooking: Preheat the hot-air fryer to 350°F and set a time of 20 minutes. Also preheat oven to 200°F. Place a first batch of ribs in the fryer basket, leaving space between them. Cook for 18 to 20 minutes without turning. The ribs should be cooked through and nicely colored and caramelized. Arrange on a baking sheet and keep warm in the oven. Cook the remaining ribs. 3 • For the sauce: While the ribs are in the oven, prepare the sauce. In a wok or large skillet, combine all sauce ingredients and add 1/2 cup water. Stir well and heat to simmering. Reduce heat and let thicken for 5 minutes. Add ribs and coat well with sauce. Allow to thicken for 3 to 4 minutes, stirring constantly. Serve immediately on a plate or on a large piece of parchment paper in the center of the table. Drizzle with remaining sauce. Garnish with sesame seeds, fresh coriander leaves and chopped chili peppers, if desired. Serves 4 Notes Brining: For even greater tenderness and flavor, we highly recommend brining the ribs before slicing and cooking. This step requires a little more planning, as the ribs should ideally be brined overnight or for a minimum of 2 hours. Here's the brine recipe used for these ribs, for unparalleled taste and results. This step is optional, however. Before detailing ribs individually, place whole ribs in a large, deep dish. Dilute ¼ cup salt, ¼ cup brown sugar, ¼ cup soy sauce and 1 tbsp garlic powder in 2L water. Pour over ribs. They should be completely submerged. Let brine for 2 hours to overnight in the refrigerator. When ready to prepare ribs, drain and pat dry and discard brine. Cooking without an Air Fryer: If you don't have an Air Fryer, you can cook the ribs the traditional way, or deep-fry them. Heat a pan of oil or a deep fryer to 350°F. Fry a few ribs at a time. Drain off as much of the excess marinade as possible and carefully plunge them into the oil. Cook for at least 5 minutes, or until browned and cooked through. Remove to paper towels. Transfer to the cocoa sauce. Recipe and photo credits: Jonathan Michaud Cuisine jonathanmichaudcuisine.com