Roasted Soft Pork Ribs

For this recipe, I used 'soft pork ribs' otherwise known as 'baby pork ribs'. This is the part where the white colored ribs can been seen connected to the normal rack ribs. I find this part more tender and moist compared to the normal rack ribs, not to mention I can't resist chewing on the soft bones. Anyway, in order to get a tender roast, marinate the ribs overnight with the juice of 1 fresh lemon. Other ingredients are a dash of my favourite S&W mesquite smoke sauce, Lea & Perrin sauce, sea salt and black pepper. Put all the marinate and ribs in a zipper bag and place in the fridge, overnight.

The next day, take the bag out and drip dry the ribs, reserve the marinate in the bag for gravy later. Leave the ribs at room temperature while the oven is heated to 200 degree celcius. Drizzle a little olive oil onto the ribs and pop it into the ready oven and roast for 20 minutes uncovered. If you want it with more color, leave it uncovered a little longer but be sure not to let it burn. Cover with aluminium foil and set timer for 30 minutes, check ribs and baske ribs with its own dripping. Repeat this process for another 30 minutes. Pearce knife into the meatiest part of the ribs to check if it's properly cooked. No red liquid oozing out means okay. Please do not eat pork roasts or steak rare or medium done mainly because it harbours harmful bacteria that may cause a slow down in our brain waves if eaten consistently. Trust me that won't be fun. Pork must always, always be well done.

Take ribs out of the roasting pan to cool. Place roasting pan on the stove, pour in the pork marinate and bring to boil. Add a cup of red wine and salt and pepper to taste. If you like thicker gravy, dissolve 1 Tbsp of plain flour or cornflour in some water and pour into boiling gravy. Stir a moment and cut off the heat. Spoon gravy on top of the ribs. Cut ribs can be served with some steamed broccoli and some boiled baby potatoes.