Soak the dried chillies in water until soften.

In a wok, roast the cumin seeds and coriander seeds. When done, add them to the mortar or blender with other ingredients. Add 2 cups of water to ease the blending.

In a big pot, add the paste.

Bring to boil. Add pork ribs in.

Cook for an hour (don't lower the heat, keep it medium heat and do not cover the lid). It's for the water to evaporate and turn into thicker sauce.

About half way, add kaffir lime leaves in.

Add little sugar to reduce the spicy level.

Add salt to taste

Add more water if it gets drier so the meat can gets tender. But eventually we want the water be evaporated and form the thicker gravy.

Test if the meat is soft enough by fork in the meat. Once it’s done n not too watery then ready to serve.