The Best Dishes Are Often The Simplest

Sometimes the best companion to meat is just salt, pepper and garlic.

I’m one of those people who enjoys eating with their hands. This version of ribs is probably better with  baby back ribs, but well, you gotta do what you gotta do.

FRIED GARLIC AND BLACK PEPPER PORK RIBS
serve 2

Pork ribs enough for 2
2-3 cloves garlic, minced
1 tsp black pepper, pounded
2 pinches coarse sea salt

  • Marinate the ribs over night with garlic, coarse sea salt and black pepper.
  • Preheat oven to 180 C.
  • In a shallow pan, cover the surface with oil. Pan fry the ribs till it is nicely browned on all sides.
  • Transfer to a baking tray and bake for a further 10-15 mins or till the meat is well cooked, but not too dry. Serve immediately. Pork can not be eaten on room temperature.

You can try this with chicken breast meat too.

Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s