Daisy's Mojo Ribs

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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.

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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???

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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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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.

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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".

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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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Those ribs are awesome!!! My CUBAN FAMILY loved it!!! Easy to make....except the lime squeezing part but other than that, my husband asks for this a lot!

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Yes, there were two obvious mistakes with this recipe. One cup olive oil, especially extra virgin is way too much. I doubled the recipe using six lbs of
pork shoulder country style ribs, bone in, and 3 tblsps regular olive oil to
cook the onions and garlic in and enough olive oil to coat the bottom of the pan for searing the ribs. It turned out fantastic and delicious. Great for a crowd!

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I used this as a loose guide and loved it. I read all the other reviews and the 3 poor dont know how to make it to taste i guess. You should try it some time when you are having a lazy day, its very simple in my opinion. I made mine with rice and put juice over the rice it was great. also the 3 rib thing didnt matter, i made 4lbs, tender and juicy. I will keep this in my recipe box for a rainy day.

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First it said 3 country ribs which I guess you can assume it is 3 LBs of country ribs????It tasted terrible, the citrus taste was over the top and trarte. Thank you Food Network but I will have to assume you don't all taste every dish. I will take more care now in trying your dishes as like a lot of Americans I don't have alot of money and I can't afford to make mistakes with food to feed my family.

Thanks but no Thanks

Carolyn Blake