Singaporean Tender Pork Spare Ribs Recipe -
Singaporean Tender Pork Spare Ribs Recipe

Singaporean Tender Pork Spare Ribs

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 50 mins

    2 hrs 20 mins


  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 More Reviews

Most Helpful Positive Review
Jan 04, 2006

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)

Most Helpful Critical Review
Nov 01, 2006

Was a disaster for. Got the idea but in future I would rather know how long a stick of cinnamon is for instance. I put 5, 12 cm long sticks and turned out to be a disaster. I had more orange juice left. The quantities in the recipe do not tie up with usage when cooking.

Sep 06, 2005

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.

Jun 07, 2005

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.

Apr 08, 2010

Tried and tested - 100% delicious I made no substitutions - its 100% idiot proof

Feb 23, 2009

Wonderful. I admit I was rather dubious about the large quantity of spices (note for the reviewer who gave 1 star, a stick of cinnamon is usually 2-3 inches long), but it came out great. I was short on star anise so I added a tsp of five spice powder, and I also added the grated zest of an orange to the marinade and used beef broth instead of water. Everyone raved! It's great there's such a relatively fast spare rib recipe!

Jul 26, 2010

Amazing!!!! I used pork country style ribs. They came out incredibly tender and the flavor was spectacular. Thanks for a great recipe, we'll be making these again!

Apr 22, 2010

My boyfriend and I loved this dish, I cooked this lastnight. I don't have cinnamon sticks so I just used the powder form. I don't have star anise so I used five spice powder as substitute. This is a very good dish. You should all try it..


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  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 230 mg
  • 77%
  • Fat
  • 54 g
  • 83%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 1292 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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