Baby back ribs marinated in white pepper and garlic. Fried until crispy and best served with a crunchy green salad.
If you can, get the butcher to cut the ribs into bite sized pieces.
Peel and roughly chop the garlic. Place the garlic in a pestle and mortar pound to a puree and mix in the salt and pepper.
Rub the marinade into the ribs and allow leave them to marinate for a 15 minutes or until the salt has dissolved.
Heat a frying pan and add the oil. The oil should be hot but not smoking. Test the temperature with a piece of bread. It should brown within 30 seconds.
Fry the ribs on all sides until golden and crispy. Turn the ribs every 2 minutes or so to make sure the marinade does not burn. It should take about 15 minutes for the ribs to be cooked through.
«The ribs can also be roasted in a 200'C oven for 30 minutes if you want to avoid frying the ribs. »