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

Do not forget to clean the grill with lemon, grapefruit, or any citrus that allows it to degrease, it is necessary to light the charcoal completely. 

Next, we place the pieces of pork ribs on the grill on the side of the bone over medium heat until the upper part begins to release the blood and the part of the ribs is well browned.

When we have the meat ready on the side of the bone, we turn it over with the help of tongs or a fork and finish cooking also over medium heat until the bones separate from the meat or until the desired point is achieved. 

Once we have the ribs ready, we remove them from the heat, place them on a platter or large wooden board and add a little lemon juice and salt. Ready to serve accompanied with abundant cassava.

A variant, and if you dare to be spicy, is to replace the mustard with hot sauce, this will give it an incredible touch and ideal to accompany a refreshing beer.