5 cloves garlic
1 tsp coriander seeds
1 tsp lime juice
1 tbsp oyster sauce
1/4 tsp salt
1 tsp Brandy
Rinse the pork ribs and pat-dry. Season with the
marinade ingredients for 1 hour.
Heat up olive oil in the preheated sauce pan to sear
the marinated pork ribs until golden brown, then
roast in the preheated oven at 170°C for 25 minutes
till done. Dish out and set aside.
Place the blanched red spinach on the serving
platter, put in roasted ribs and spoon the Shimeji
mushroom brown sauce around the pork ribs, serve