Photo: Daisy's Mojo Ribs Recipe
Ingredients
- 1 cup extra-virgin or virgin olive oil
- 10 large cloves fresh garlic, room temperature, peeled, chopped, and sliced
- 1/4 cup yellow onion, peeled, very finely minced
- 1/3 cup fresh squeezed orange juice, preferable bitter orange
- 1 cup fresh squeezed lime juice
- 2/3 cup water
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 teaspoon dried oregano
- 3/4 teaspoon garlic powder
- 2 teaspoons ground cumin
- 3 country-style ribs, boneless
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For Mojo sauce:
Directions
In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly.
Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature.
For Ribs:
Preheat oven to 325 degrees F.
Season the ribs with salt and pepper. Add enough oil to a hot large skillet to just cover. Add ribs and sear, about 3 minutes each side. Remove to a large shallow roasting pan.
Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender.
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By dram56
on February 10, 2013
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I didn't have orange juice so I put a couple of tangerines in the food processor and added a little water to thin it down, otherwise everything else was the same. The sauce was rich, thick, and had a not too strong flavor. The meat was done in two hours not three. This was a great meal, I'll serve it to company. Just take it out of the oven and put it on the table, no muss, no fuss.
By Phredlover
Sarasota, FL
on June 17, 2012
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Those who tried to make the recipe as written...please use a little common sense. With any recipe, you need to adapt to your own taste. Cuban MOJO is so versatile and delicious. You can use it on chicken, pork, and especially skirt steak....Wonderful. I have found most recipes have one issue or another. Just think before you cook..This is a wonderful, tasty dish...Loved it. Thank You soooo much....more please???
By ElizaAnn
Kemp
on February 24, 2012
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This was pretty good, I did it in the slow-cooker but forgot the limes and used bottled lemon juice and should have only used half as much.
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