Mojo Pork Ribs Recipes

Steps:

• In skillet over medium-high heat, add about 2 tablespoons olive oil. Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly.
• Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients. Bring sauce mixture to a rolling boil. Remove from heat and let cool to room temperature.
• Preheat oven to 325 degrees F.
• Season the ribs with salt and pepper. Add enough oil to a hot large skillet to just cover. Add ribs and sear, about 3 minutes each side. Remove to a large shallow roasting pan.
• Add Mojo sauce over the country style ribs and turn to cover. Seal tightly with foil and roast for 3 hours. Marinate each hour with Mojo sauce. Take foil off for the last 30 minutes of cooking, or until tender.

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

Steps:

• Mix together the cumin, ancho, salt and pepper in a small bowl.
• Heat grill to medium. Rub each rack with a few tablespoons of the spice mixture. Drizzle with oil and grill until golden brown and a crust as formed, about 10 minutes. Remove the ribs to a platter. Using side towels, lift the grate off the grill and place the roasting pan with the Steaming Liquid mixture on top of the coals or heat source. Return the grate to the grill.
• Return the ribs to the grill, rub side up, brush with some of the Guava Glaze, close the lid and continue grilling the pork, brushing with the guava glaze every 10 minutes until tender, about 1 1/2 hours. (If the steaming liquid evaporates before ribs are tender, add more soy and water to the pan) Remove ribs from the grill to a cutting board, brush with more of the glaze and let rest for 10 minutes. Cut the ribs, place on a platter and drizzle with the Orange-Habanero Mojo.
• Combine all ingredients in a heavy duty roasting pan.
• Whisk the guava jelly, Dijon mustard and orange juice together in a medium bowl and season with salt and pepper, to taste.
• Heat oil in a pan on the side burner of the grill or on the grates. Add onion and garlic and cook until soft. Stir in lime juice, orange juice, zests and habanero, and bring to a boil. Cook until reduced by half, remove habanero and season with salt and pepper. Stir in the cilantro and cumin.

Steps:

• Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
• Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Steps:

• Toast both the 1 tablespoon and 1/2 teaspoon cumin seeds (see MOJO) in a small pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the MOJO. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the beat and bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
• Meanwhile, make the MOJO and reserve 3/4 cup to serve with the pork.
• FOR MOJO:.
• Heat the cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in the remaining ingredients. Makes about 1 2/3 cups.
• Prepare an outdoor grill with a medium-high fire for indirect grilling. Position drip pan under grate on the cooler side of the grill. Set the roast rib side down over the drip pan on the side opposite from the heat. Cover with the vent holes over the pork and cook, basting the meat periodically with the MOJO sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with MOJO every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140°F, about 1 1/2 hours in all.
• Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved MOJO sauce.