Air-fryer Singapore Coffee Ribs

For the pork marinade, combine ingredients in a large bowl and whisk to combine well. Add the pork ribs, toss to coat, then cover the bowl. Refrigerate for at least 1 hour to allow flavours to develop.

Place the barbecue sauce, honey, ½ cup of water, brown sugar, rice wine vinegar, Shaoxing wine, soy sauce, dark soy sauce and coffee in a wok or large frying pan over medium-high heat. Bring to a simmer, then turn the heat to low and cook for around 5 minutes or until it’s thickened slightly (you want it to be sort of like a thin syrup texture). Turn the heat off and set aside until your ribs are cooked.

Place the ribs in the bowl of an air-fryer making sure they’re well spaced (do this in batches if you need to). Cook at 180°C (350°F) for 10 minutes*.

Transfer the ribs to the pan with the sauce. Turn the heat back on to high and cook, tossing, for 3-4 minutes or until the ribs are well coated and the sauce has thickened. Transfer to a serving place and sprinkle over the sesame seeds, chilli and coriander.

– If you don’t have an air fryer, you could deep-fry the ribs instead. Fill a wok or heavy based saucepan with one-third of vegetable oil and place over high heat. Once the oil is hot enough (180°C/350°F, or when a wooden spoon dipped in forms small bubbles), drain the ribs of any excess marinade, then carefully lower into the hot oil (you’ll probably need to do this in two batches). Cook for 4-5 minutes or until golden and cooked through. Drain on a tray lined with kitchen towel, then repeat with the remaining ribs. Now you can head back to step 4!