Daisy's Mojo Ribs

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I loved this recipe! It makes for a great Sunday meal so invite the family. There will be no leaftovers.

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maybe a problem with hand-down or verbal recipes is that you don't get the accurate measurements? Too much oil? 3 ribs? too much sauce, too much lime.. too long of a cooking time... BUT if you get the balance right, it tastes yummi... don't follow the recipe, use the measurements that make sense, and taste the sauce!!

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I agree with the other reviewers who commented the recipe was confusing. Had I not watched the show where it was featured and followed the recipe exactly, I probably would not have liked it. For those who asked "3 ribs?", I think the reference should have been 3 pounds. These are boneless country ribs. It looked on the show as if they had been cut in half, crosswise, and that's what we did in the recipe with good result.

The show did not use one cup of olive oil, nor did we. We just browned the ribs in a little olive oil, removed them and sauteed the garlic and onion. Then deglazed the pan with the mixture of the juices (used less lime juice than called for, water and seasonings. Then added the ribs back in, threw in a few sprigs of cilantro (which I thought I remembered from the show and put the covered pan in the oven to braised for the full time the recipe recommended.

The meat was perfectly tender and the flavors were great. The total prep time was probably only about 15 minutes allowing plenty of time for a good browning of the meat. Reheats well on day two as well. This is a keeper.

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The recipe was a little hard to follow but tasted great my kids loved it.

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The recipe needs to be rewritten.
Fist off, what about the 1 cup of EVOO? and just 3 ribs? And the cooking time is too long.
This is what I did. I made the sauce as described, it thickens as it boils a little. You don't want it to reduce too much. I used 6 Pork Shoulder Country Ribs. I seared them in 2 inches of canola oil on all side until golden brown, then put them in a roaster with a lid. I poured the sauce over them and turned them. Covered the roaster and put in oven. I basted them every 30 mins and then uncovered them the last 40 mins. They only needed to roast for 2hrs 30 mins. They were extremely juicy and tender. I shredded the meat and served it with rice, black beans and hot tortilla's. It is really very similar to Mexican Carnitas. My family loved it.

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Excelente!

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Ok, my sister modified this recipe with chicken instead of ribs, and the kids were fighting one another for the pan scrapings!!!

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I would not spend my food budget or my electric bill money on this recipe again. This recipe needs help.