BAKED TUMERIC BLACK PEPPER SOFT RIBS

After enjoying the awesome Oven Roasted Black Pepper Chicken and Baked Soft Ribs With Nam Yee, this is another roast meat dish that I tried  using freshly ground black pepper and tumeric powder.  Instead of chicken, I switch to soft pork ribs. 
This is a very meaty part of the pork ribs, not bony at all except for a strip of soft bone.  It is the part of meat just above the bony ribs and pork belly which is not fatty too. There is only 2 pieces of it from the left and right ribs.
The meat is very tasty and tender if well marinated and roasted.  No necessity to use meat tenderiser or cooking soda.

Recipe Source - Cooking Pleasure
Ingredients 

[serves 3]

1 piece meaty soft ribs 
some broccoli and sliced carrots - blanched before serving
Marinade [combined]
1 tbsp tumeric powder
1 tbsp freshly ground black pepper [I used 1 1/2 tbsp]
2 tbsp light soy sauce
2 tbsp wine
2 tbsp honey
1 tsp sugar
some salt or according to taste

1. Wash soft ribs with some salt and cornflour.  Knead well and rinse with running tap water until clean, then make a few slits in the meat [this helps the marinade flavour to the inner meat].
2. Mix together marinade ingredients and spread all over meat piece.  Massage it to coat well.
3. Leave to marinate in the fridge for several hours, best overnight in an airtight container.
4. Pre-heat oven to 200 degrees C and arrange the soft ribs on a baking tray lined with foil.
5. Bake for 20-25 minutes [middle rack].  Meanwhile, bring marinade sauce to boil with some water until thick and aromatic.
6. Turn oven function to grill [top heat] after 25 minutes, pour thick sauce over ribs and continue to bake for another 10 minutes.
7. Remove from oven and serve hot with freshly blanched veggies.
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]