Singapore Ribs

  By Caprice      

September 3, 2016

This recipe comes from a Portuguese language Asian cookbook. We used to get little beef ribs there and slow cook them in a simple oven with no "temperature" gauge. The idea was a good marinating time beforehand of at least 2 hrs. Luscious and unforgettable.

  • Yields: 2 servings


2 tsp Sesame Oil

1 tsp Fresh Minced Ginger or 1/2 tsp Dried Minced Ginger

5 Cloves Garlic Minced

2 Tbs Soy Sauce

2 Tbs Rice Wine Vinegar

1/2 tsp Tiger Blend (Chinese Five Spice with 6 Spices)

2 Tbs Honey

1 Tbs Sambal Oelek

2 Tbs Finely Minced Fresh Onion

1 8" Baby Back Pork Ribs or equivalent in Beef


1Find a good glass or ceramic dish that will hold your ribs. The baked on sauce will soak out and you don't have to throw your pan away.

2Mix everything but the ribs in the bottom of your baking dish.

3Rub the ribs into the dish to massage in the sauce turn over and massage in the sauce on the other side.

4Set the ribs meat side down.

5Marinade for at least 2 hours max 24 hours.

6Pre-heat oven to 375º

7Bake 20 minutes.

8Turn over and bake meaty side up for another 15 minutes.

9Slice out the ribs and stack and eat!

Be sure to have plenty of napkins handy. Good to spoon any "getaway" sauce back on the ribs when you turn it and at the end of baking. I serve it with a Szchezuan Peanut Butter Rice Noodles and a cooling Cucumber/Carrot Slaw that is simply tossed with a tad of sesame oil and rice wine vinegar and a sprinkle of onion granules and salt.