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KF Seetoh's Coffee Pork Ribs with Caramelized Pineapple

As featured on Episode 12 of Simply Ming, KF Seetoh joins Ming Tsai in making this delicious Singapore street food recipe.


  • 3 egg whites

  • 3 tablespoons cornstarch

  • 1 tablespoon rice flour

  • 1 rack baby back pork ribs, cut into individual ribs

  • 1 cup pineapple, peeled, cored, thin sliced

  • 1/3 cup water

  • 2 tablespoons instant coffee

  • 2 tablespoon oyster sauce

  • 2 teaspoons cornstarch mixed with water to form a slurry

  • 3 scallions, green & white parts, cut into 1-inch lengths

  • 3 thai bird chilies

  • cinnamon to taste

  • canola oil for cooking

  • salt to taste


  • 1.

    Fill a large heavy-bottom stockpot one-half full with oil and heat over high heat to 375°F. In a large bowl, combine egg whites, cornstarch, rice flour and salt to taste. Add ribs and toss to coat well. Place ribs in oil, in batches, and fry for 4 to 5 minutes, until golden brown.

  • 2.

    In the meantime, heat a large high-sided skillet over medium-high heat and add enough oil to coat bottom. Add pineapple and cook until browned on both sides, about 3 to 4 minutes per side. Add water, instant coffee and oyster sauce. Stir to combine. Add cornstarch slurry and cook another minute, stirring, to thicken.

  • 3.

    Remove ribs from oil and add to pan with pineapple. Toss to coat ribs with sauce and place on serving platter. Garnish with scallions and chilies. Sprinkle cinnamon on top.

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