4 boneless country style pork ribs
salt and pepper, to taste
1 tablespoon crushed garlic
1 tablespoon dried oregano
1 lemon
generous sprinkle of adobo goya con cumino

Wash ribs and marinate with seasonings and put in fridge overnight. Remove 1 hour before cooking. In a large cast iron skillet, add enough water or stock to cover ribs. Add ribs and simmer for 1 1/2 hours.

Turn oven to broil and remove ribs and place in oven sheet and crisp in all sides.

This is a good alternative if you are just cooking for a couple of people and don't want to cook a whole pernil. Serve with arroz con gandules.

Note: Keep an eye when broiling. It will burn quick! Also, save stock that you cooked the ribs for later use.

Submitted by: Andy Natal