• Rinse ribs and lay on a cutting board.

  Cut the slab of ribs into individual ribs.
• Sprinkle the adobo on both sides of the ribs.
• Add the ribs to a mixing bowl and add the mustard, paprika, oregano, and the garlic puree.

  Using your hands or using a spoon, incorporate all the seasoning really well into the pork ribs. Cover the ribs and allow to marinate for 30 minutes in the refrigerator.
• Add the flour, salt, and pepper to a casserole or mixing bowl and stir.

Frying the Ribs

• Add about an inch of oil to a heavy pot or skillet and heat the oil over medium heat.
• While the oil is heating, coat 3 to 4 ribs at a time with the flour mixture.

  Note: Only coat the ribs that you are about to fry. When you are ready to fry the second batch, then coat the next set of ribs.
• When the oil is heated through, carefully add 3 to 4 ribs at a time to the oil. Fry on one side 7-10 minutes. Flip over and cook for an additional 7-10 minutes.
• Drain the ribs on a lined paper towel plate. Repeat the process and fry the other ribs until they're all cooked.

  Keep Warm: Keep the cooked ribs warm in a preheated 200-degree oven.