Guy Fieri's Cuban Mojo Sauce Recipe

Bring on the mojo with this flavor packed sauce from Food Network's Guy Fieri.

Guy Fieri has his mojo working. Bigtime and off the hook. The culinary career of the quick witted badboy/rock star of the Food Network began as a 10-year-old selling homemade pretzels. He went to the University of Las Vegas (where else) and got a degree in Hospitality Managment (actually, UNLV is highly regarded for this school). He was busy running modest restaurants in California when he entered and won the second "Next Food Network Star" reality cooking competition in 2006. Shortly thereafter his "Diners, Drive-Ins and Dives" show debuted and Fieri went over the top, tooling across the nation in his convertible Camaro fist bumping chefs and eaters in half the downscale joints in the Nation.

But Fieri is a respectable cook and restaurateur. He didn't win that reality cooking contest on his personality alone, although it is his spikey hair and signature catch phrases that have propelled him to crossover stardom, even hosting the prime time non-food game show "Minute to Win It" on NBC. Fieri also has some fun cookbooks including Guy Fieri FoodPlaceholder.

Mojo sauce is a catchall for a wide range of big flavored sauces and marinades from the Caribbean. Some are red, some are green. They are especially popular in Cuba and Puerto Rico where every mother has her own recipe, usually relying heavily on garlic, olive oil, citrus. Here Fieri has paired his mojo with my favorite food, BBQ pork ribs, and in the Caribbean it most frequently used on pork, but it is also wonderful on chicken, fish, and beef.

Average: 4.2 (5 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

Guy Fieri

Here is a recipe for a flavorful Caribbean style mojo sauce. Mojo sauce is extremely popular in Cuba and Puerto Rico where every mother has her own recipe, usually relying heavily on garlic, olive oil, citrus.

Recipe Courtesy of Guy FieriPlaceholder on behalf of the National Pork Board only modified slightly by Meathead

Course. Lunch. Dinner. Sauces and Condiments.

Cuisine. Caribbean. Cuban. Puerto Rican.

Makes. Enough sauce for about 8 pounds of pork spare ribs, enough for about 6 servings, although only 1 slab of ribs is called for here (for more slabs, multiply the rub accordingly)

Prep time. 30 minutes

Cooking time. 3 hours

Ingredients

Rub

2 tablespoons granulated garlic

2 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 slab baby back ribs (or spareribs or St. Louis cut ribs)

Mojo Sauce

1/3 cup olive oil

1/3 cup orange juice

1/3 cup fresh lemon juice

2 tablespoons fresh lime juice

3 garlic cloves, minced or pressed

3 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons finely chopped chives or green onion tops

1 tablespoon honey

1/2 teaspoon ground cumin

Salt and ground black pepper to taste

About the ribs. Fieri recommends spare ribs, but baby backs will work fine.

About the lemon and lime juices. Fresh juice is noticeably different than bottled, but bottled will work in a pinch.

Method

1) Fire up. Setup your cooker for 2-zone or Indirect cooking with water pans and peg the temp at around 225°F.

2) Prep. Make the rub by mixing the granulated garlic, salt, and pepper together in a small bowl. Season ribs all over, rubbing the seasoning into the ribs well.

3) Cook. Place the ribs on the cooker and roast with the lid down following the procedures for Last Meal Ribs. Add wood for smoke if you wish.

4) While the meat is cooking, make mojo sauce. Process ingredients in a blender into a smooth sauce, and season with salt and pepper to your taste. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust seasoning once more just before serving. Makes about 1 1/3 cups.

5) Wrap each slab in two layers of aluminum foil, meaty side down, trying not to tear the foil on the bones. Crimp foil edges to seal packet. Return the ribs to indirect heat, close the lid, and cook for 1 hour.

6) Carefully unwrap ribs, they will be very steamy and hot. Return unwrapped ribs to the grill and place them on the hot side and close the lid. Grill for 3 to 4 minutes per side, lid up, watching so they don't burn.

7) Serve. Transfer ribs to a carving board, cut into individual ribs, and place on a clean platter. Serve ribs with mojo sauce on the side, allowing each guest to spoon sauce over ribs to their taste.

"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat."Guy Fieri

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling you do our FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments