French fried ribs like almost everyone. Surely most have tried the ribs to the oven or barbecue chin but I assure you that fried with garlic are no less rich! I explain the step by step so that you are encouraged to make these ribs to the chin in pan at home because the taste is delicious and some tender and very rich fries remain. Prepare a lot of bread that the oil in which they are fried is as rich as the ribs and invites to wet, do not say you are not warned! If you dare I will love to meet your opinion.
| 🚻 2 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make ribs to the Ajillo in pan: |
| 1 kilogram of pork rib 1 head of garlic 1 jet of extra virgin olive oil (generous) 1 lemon salt black pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, fried, |
Ingredients to make ribs to the Ajillo in pan:
1. On the eve to prepare the ribs to the chiller we peel the garlic and cut them into sheets.
Trick: When we buy the ribs we ask our butcher to chop them. We can do it at home but the cut in the bone is not so perfect and we can find spoils in food and it is not very pleasant.
2. We put the ribs in a wide bowl, add the garlic, salt and pepper to taste, a splash of olive oil and the lemon juice. We mix well, cover and let the refrigerator macerate all night.
3. The next day we put an abudent oil jet in a pan, heat it to the fire and when the oil is very hot we add the entire content of the bowl.
4. We cook the ribs to the chin in pan over medium heat stirring occasionally until the meat is well golden.
5. We serve the pork ribs to the Ajillo with a bottom of the oil in which we have fried. It is delicious and invites you to wet bread! A good benefit! And of course I wait for your visit on my blog target = _blank re = nofolowlos sweet secrets of Cuca.
