Roast Ribs of Pork Siam Intercontinental

4 to 5 pound pork loin roast

1 large pineapple (optional)

2 tablespoons ground coriander

2 coves garlic, pressed

1 teaspoon ground pepper

1 teaspoon salt

1/4 cup sugar

2 tablespoons vinegar

2 tablespoons soy sauce

2 cucumbers (optional)

red chilies (optional)

Insert a pointed knife in roast along the ribs and cut close; stopping at the end of the bones, so that the meat is held to the end of the bones.  Thrust two or three flat sticks in between the bones and the meat to hol the meat up above the bones.  Peel the pineapple; reserve the rind and set aside the flesh or decoration.  combine the coriander, garlic, pepper, and salt, rub over meat.  Place meat on flat roasting pan and cover with the pineapple rind.  Bake, fat side up, in a 350 degree oven for 2 hours.  Combine sugar, vinegar, and soy and sprinkle over loin.  Bake another half hour with soy mixture.  Remove roast from oven and skim fat from roasting pan.  Stir any remaining soy mixture into pan gravy and heat.  Use pineapple and cucumbers cut into pieces and red chilies to form flowers over the roast.  Serve gravy over decorated roast.