Shermay’s Singapore Pork Ribs (Braised & Roasted)

Shermay’s Singapore Pork Ribs (Braised & Roasted)

Easy & tasty. Fall-off-the-bone tender. With an addictive, sticky, slightly salty & sweet taste. We make it easy for you because you just pour the sauce over the ribs!


  • 2 kg baby pork ribs (Huber’s Butchery)
  • 1 jar Singapore Meat Marinade
  • Black and/or white sesame seeds, toasted, optional but preferable
  • Scallions/spring onions, for garnish, optional but preferable
  • 1-3 tsp Cilicuka Super Hot, if you want a spicy/chilli version
    (Add it into the stock before simmer, and the marinade before roasting)


  1. Stir in 2/3s of Singapore Meat Marinade with water. Stir well.
  2. Set aside 1/3s for later.
  3. Use approx. 2 kg baby pork ribs (Huber’s Butchery).
  4. Chop to fit into pot (between the ribs). A wider based pot is more ideal.
  5. Cover. Bring to quick boil then simmer at low-med heat for 30 mins.
  6. Flips ribs over half-way through, cover for another 20-30 mins.
  7. Simmer until the meat is tender when poked with a fork. Gently remove ribs.
  8. Place on tray lined with baking paper.
  9. Pour then smear the remaining Singapore Meat Marinade.
  10. Roast in oven preheated at 180 °C. For 15 mins or until slightly charred.
  11. Transfer to a serving dish. Sprinkle chopped scallions and sesame seeds.
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