Kostitsa (Moldavian pork on the bone)

Cut the pork into pieces 1.5-2 cm thick, clean from membranes on all sides, and lightly pound.

Salt, pepper, place in a bowl and pour with white wine. Leave for 1 hour.

Remove the meat from the wine and let it rest for 15 minutes on an open plate.

Grill for 4-5 minutes on each side until a crust forms.

Lay the ribs in a single layer on the serving dish and brush with crushed garlic.