Pork Ribs and Roast with Mojo
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Total Reviews: 4
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By BelleB325
on March 31, 2013
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Happy Easter! Tender, juicy, and flavor-packed, this pork was wonderful and I will certainly make it again. One minor change -- I added fresh pineapple to the pan and roasted it in the oven at 325*F for about 2 hours. The pan sauce became the basis for the Mojo to which I added one cup of fresh pineapple juice instead of the lime. The entire family loved it and asked for the recipe.
By jmayert_12887114
on January 17, 2012
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i cook it in the oven at 325 for 2 hours (1.5 kg and it's great! the best pork i've ever had!
By donnat_12029002
Fairview, 83
on July 02, 2011
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Excellent. Have made it multiple times
By jrbennett_13
Kalamazoo, MI
on June 05, 2008
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YUM!!! I used a pork tenderloin for this, as a whole rib roast was just a little much for just spouse and myself. And I just grilled it on low instead of the indirect method since it would cook quicker than the rib roast.
Being half mexican, I love mexican flavor and a little bit of heat, but I'm not into the so hot it makes you sweat stuff. So I was a little afraid of the Mojo sauce, I've never used habeneros! But I have to say, it was fantastic. More citrus-y with an underlying kick of just the right amount of heat.
It came out tender, juicy and extremely flavorful. Will def make again!