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Half a kg of pork ribs (double everything if the meat is 1 kg) 2.5 dl of milk or water 6 cloves of garlic (it is not worth saving, because the more garlic, the tastier) 1 dkg of salt For frying, about 2-3 tablespoons of fat, or equivalent oil (the amount also depends on the size of the pan) The basis for the coating: 2 heaped tablespoons of flour half a teaspoon of pepper 1 teaspoon of red pepper teaspoon of garlic granules for the flour (especially if you didn't wait 24 hours) This was just a suggestion. We don't keep it in the fridge for more than a day. It's better to have it baked. The meat will be soft the next day. GOOD APPETITE!