Sweet Pork Ribs Wrapped in Fragrant Pandanus Leaves

The elusive fragrance of pandanus leaves permeates a number of rice, meat and chicken dishes of Malay or Nonya origin, while pandanus essence extracted from the leaves is often used in cakes and desserts. The use of pandanus to wrap foods (most often seasoned chicken) before deep-frying is borrowed quite recently from Thailand. This Singapore adaptation uses pork ribs.