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mojo sauce.

Guy Fieri's Cuban Mojo Sauce Recipe For Ribs

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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. This recipe makes enough sauce for about 8 pounds of pork spare ribs, about 6 servings, although only 1 slab of ribs is called for here (if you're making more slabs, multiply the rub accordingly). Recipe Courtesy of Guy Fieri on behalf of the National Pork Board only modified slightly by Meathead.
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 6
Course: Dinner, Lunch, Sauces and Condiments
Cuisine: Caribbean, Cuban, Puerto Rican
Difficulty: Easy
Ingredients Method Notes

Ingredients
 
 

Ribs and Rub
  • 2 tablespoons granulated garlic
  • 2 teaspoons salt
  • 1 ½ teaspoons freshly ground black pepper
  • 1 slab baby back ribs (or spareribs or St. Louis cut ribs)
Mojo Sauce
  • ⅓ cup olive oil
  • ⅓ cup orange juice
  • ⅓ cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 3 cloves garlic, minced or pressed
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped parsley
  • 2 tablespoons finely chopped chives or green onion tops
  • 1 tablespoon honey
  • ½ teaspoon ground cumin
  • Salt and ground black pepper to taste

Method
 

  1. Fire up. Setup your cooker for 2-zone or Indirect cooking with water pans and peg the temp at around 225°F (107°C).
  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 (308 mL).
  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.

Notes

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.

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