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 skstamm
Washington State
on January 06, 2012
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This is a great recipe, however the amounts are incorrect as others have noted. I used about 2-3 Tb. olive oil, and 2 lbs of ribs, though you can use 3. I used a dutch oven, and as another said, brown the ribs first, remove and saute the garlic and onion, then add the remaining ingredients. Bring to a boil, place the ribs in and put it in the oven. I cooked for 2 hours, then added 2 c. of cubed butternut squash and 1 1/2 c. cubed sweet potato to the pot with a bit more water. Cooked for another hour. Delicious. Served to corn tortillas and rancho beans. This is a keeper.
By bobwxly
on November 18, 2010
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We cooked this in a slow cooker after browning. Turned out to be the best thing to ever come out of the crock pot. A definite "do again".
By pmichael_9601694
Sulphur Springs, TX
on January 26, 2010
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I have a lot of picky eaters in my family over nearly every Sunday. I doubled the Mojo sauce and seared 14 ribs. I had to stack them on the side in the roaster to get them all in, and braised them wth the Mojo sauce for 1 1/2 hrs. I turned them every 20-25 minutes. They were tender, succulent and flavorful. No scowls or upturned noses, and everyone said they wanted this recipe again! Thanks, Daisy and Paula!
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