If you’re looking for a way to prepare ribs that hits all those Latin flavors, these mojo ribs are it. They’re marinated in sofrito, garlic, and lots of citrus, then coated in adobo and sazón for a seriously sabroso bite, just like my bbq ribs. Fair warning though, once you make these mojo ribs you’re going to be in charge of making the ribs forever and ever.
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What kind of ribs
I’m using a rack of baby back ribs, but St. Louis style ribs or spare ribs would work too. And you don’t have to use a whole rack, you can make this recipe using individual ribs and it would still be delicious. Just reduce the cooking time in half since individual ribs don’t take as long to cook as a whole rack.
How to prep ribs before cooking
Before I do anything, I always clean my ribs. I soak them in vinegar and lime juice for about 10 minutes, using the lime halves to scrub the meat. It helps clean them up and adds a fresh flavor. Then I pat them dry with paper towels.
If the rack is uneven, I’ll trim off a rib or two from the ends and cut down any thick fat so everything cooks evenly and the seasoning can really stick. Then I flip the rack and remove the thin membrane on the back. Just loosen an edge with a knife, grab it with a paper towel, and peel it off. This helps the flavor soak in and keeps the ribs from getting chewy.
How to make these in the oven
Once your ribs are marinated and ready to go, preheat your oven to 300°F. Wrap the ribs in foil, meat side up, and place them on a baking dish. Make sure the foil is sealed well so the ribs cook low and slow, locking in all that juicy flavor.
Pop them in the oven and bake for about 3 hours, or until they’re super tender. Then, carefully open the foil, pour the glaze right over the top, and turn your oven to broil. Let them broil for 5 to 10 minutes, just until the glaze gets bubbly and caramelized. Take them out, let them rest for about 10 minutes, then slice and serve.
Mojo Ribs
Ingredients
Instructions
- Start by mashing the garlic in a mortar and pestle until it turns into a paste. In a bowl, mix the garlic with sofrito, the juice of one orange, and one lime to make your marinade.
- Place the rack of ribs in a large resealable bag or baking dish, then pour the marinade all over. Make sure the rack is nicely coated, then cover and let them marinate in the fridge for at least an hour (or overnight if you want maximum flavor).
- When you're ready to grill, take the ribs out of the marinade and set them on a clean surface. Generously season both sides with brown sugar, adobo, and sazón, making sure to rub it into every little nook and cranny.
- Place the ribs on your grill over indirect heat, meat side up. (For indirect heat, only light one side of the grill or push the coals to one side.) Close the lid and let them cook for 1 to 1½ hours.
- Flip the ribs, close the lid again, and let them cook for another 1 to 1½ hours.
- While the ribs cook, mix the juice of another orange and lime with oregano and cumin to make the glaze.
- After cooking the ribs for 2 to 3 hours, pour that glaze over the ribs and let them cook uncovered for another 5 to 10 minutes, just until it bubbles and caramelizes.
- Take them off the grill and let them rest for about 10 minutes before slicing and serving. ¡Buen provecho!
