Season the pork generously with salt on both sides, black pepper, and mustard. Store in the refrigerator wrapped in a bag, this can be done 1 day in advance.

Don’t forget to clean the grill with lemon, grapefruit, or any citrus fruit that allows degreasing, it is necessary to light the charcoal completely.

Next, place the pork rib pieces on the grill with the bone side down over medium heat until the top begins to release blood and the ribs are nicely browned.

When the meat is ready on the bone side, flip it over with the help of tongs or a fork and finish cooking over medium heat until the bones separate from the meat or until you achieve the desired doneness.

Once the ribs are ready, remove them from the heat, place them on a large wooden platter or tray, and sprinkle with a little lemon juice and salt. Ready to serve accompanied with plenty of yuca.

A variation, if you dare to add some spice, is to replace the mustard with hot sauce, this will give it an incredible kick and is perfect to accompany with a refreshing beer.