Pork ribs

Preparation:

Preparation: If the ribs are fat you can also do without the lard. Wet them lightly, as if to wash them, and put them in a frying pan, making them go covered at the beginning and uncovered as soon as they begin to brown: add salt at the end. Be careful not to cook them too long, as they will become leathery. A standard side dish would be pickled peppers sautéed in the same pan after removing the ribs. Finally, put the slices back just enough for them to warm up.