4 large slabs of spare ribs, 8 cloves of garlic, milk to soak the meat, salt, 1/2 teaspoon ground black pepper, 1 teaspoon sweet paprika, 2 1/2 oz flour
to deep-fry the meat:
ample amount of oil
Flatten the meat a bit with a mallet, make incisions in the side and where sinewy to prevent it from shrinking. Rub the meat well with 5 cloves of crushed garlic, place the slabs tightly into a deep dish and cover with milk. Covered, marinade in a refrigerator overnight or for 2-3 hours. Let the milk drip and coat the slices with the mixture of flour, pepper and paprika. Fry in hot oil for 5-6 minutes until nice and red, let the excess oil drip off. Crush the leftover cloves of garlic, serve it on the side to brush on the meat as desired. Garnish the spare ribs with mashed potato with fried onions.
Preparation time: 25 minutes + marinading time
One serving: 2245 kJ/537 kcal