An unassuming dish that had us second-guessing our order at first glance. With its presentation resembling a chicken chop drenched in black pepper sauce, it was only after checking the ingredients that we confirmed it was indeed pork ribs. The meat is incredibly tender, effortlessly peeling off the bone, with a well-spiced, rubbed exterior. Said to be slow-cooked for 16 hours, oven-roasted, and finished with a stewed sweet and sour sauce with vegetables. Served with roasted baby potatoes, prawn crackers, and achar, though the cracker lacked crispiness.