For an even deeper flavor, consider marinating the ribs overnight in the refrigerator. Adjust the amount of sugar to your liking, depending on the sweetness of the orange juice. If you don't have star anise, you can substitute with a pinch of ground anise seed, although the flavor will be slightly different. The hard-boiled eggs are optional but add a nice textural and visual element to the dish. If the sauce becomes too thick during simmering, add a splash of water to thin it out. Conversely, if the sauce is too thin, remove the lid during the last 15-20 minutes of simmering to allow it to reduce.
Singaporean Tender Pork Spare Ribs
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PREP TIME30 mins
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COOK TIME1 hrs 50 mins
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TOTAL TIME2 hrs 20 mins
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SERVING4 People
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VIEWS93
Embark on a culinary journey to Singapore with these succulent pork spare ribs. Marinated in a vibrant blend of soy sauce, citrus, and aromatic spices, these ribs are first kissed by the heat of the wok before simmering to tender perfection. A delightful symphony of flavors that will transport your taste buds to the bustling streets of Singapore.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol230 mg
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Fiber3 g
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Protein29 g
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Saturated Fat14 g
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Sodium1292 mg
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Sugar15 g
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Fat54 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, whisk together the light and dark soy sauces, crushed black peppercorns, crushed garlic, and 2 tablespoons of orange juice. (5 minutes)
02
StepSeparate the ribs into individual pieces by cutting between each bone. Place the ribs in the marinade, ensuring they are well coated. Cover and marinate for at least 30 minutes at room temperature, or refrigerate for longer, up to 4 hours. (35 minutes)
03
StepTransfer the marinade to a large stockpot or Dutch oven. Set the marinated ribs aside. Add the remaining 1 cup of orange juice, water, cinnamon sticks, star anise, and a pinch of sugar to the stockpot. Bring the mixture to a boil over medium-high heat. (10 minutes)
04
StepWhile the marinade is heating, heat a generous amount of peanut or corn oil in a large skillet or wok over high heat. Carefully place the marinated ribs in the hot oil, ensuring not to overcrowd the pan. Fry the ribs for about 2 minutes per side, until the edges are nicely seared and lightly browned. This step seals in the flavors and adds a delightful textural contrast. (10 minutes)
05
StepTransfer the seared ribs to the stockpot with the simmering marinade. Reduce the heat to low, cover the pot, and simmer gently for 1 hour, or until the ribs are incredibly tender and easily pull away from the bone. If using, add the hard-boiled eggs to the pot during the last 15 minutes of simmering to warm through and absorb some of the flavorful sauce. (60 minutes)
06
StepRemove the ribs from the stockpot and serve hot. Garnish with fresh cilantro or scallions, if desired. The ribs are delicious served with steamed white rice or noodles to soak up the flavorful sauce.
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Please Rate
Grover Collier
Mar 24, 2025I made these for a party, and everyone raved about them. I will definitely be making these again soon.
Monserrate Greenfelder
Dec 5, 2024My family loved these ribs! The only change I made was to use apple juice instead of orange juice, and it still turned out great.
Darian Crona
Nov 5, 2024These ribs were a huge hit! The flavor was incredible, and they were so tender. I will definitely be making this recipe again.
Conner Vandervort
Oct 5, 2024This is one of the best rib recipes I've ever tried. The meat was fall-off-the-bone tender, and the sauce was bursting with flavor.
Margarita Mosciski
Sep 23, 2024These ribs are so flavorful! I let them marinate overnight, and they were even better the next day.
Paige Green
Aug 24, 2024I was a bit intimidated by the number of ingredients, but the recipe was surprisingly easy to follow. The results were well worth the effort.
Verona Skiles
Aug 5, 2024I followed the recipe exactly, and the ribs turned out perfectly. The marinade is the key – it's a fantastic blend of sweet and savory.
Haleigh Flatley
Aug 2, 2024This is a great recipe! I added a little bit of chili garlic sauce to the marinade for some extra heat, and it was delicious.