Mojo Pork Ribs

Mojo Pork Ribs


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Take a taste trip to Miami with this recipe. Serve with rice and black beans to complete your meal!

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Chicago, IL

Time needed

30 min preparation + 1 days cooking

Serving Size / Yield

6 servings


  • 4 pounds of pork ribs
  • Mojo sauce:
  • 1 ½ cups orange juice
  • ½ cup lemon juice
  • ½ cup lime juice
  • 3 tbsp adobo sauce
  • 3 tbsp brown sugar
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ tsp ground coriander
  • 1/3 cup vegetable oil
  • ¾ tsp pepper
  • 12 garlic cloves, minced
  • 3 jalapenos chopped
  • 1 ½ tsp kosher salt

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Heat a small saucepan over medium heat and add enough vegetable oil to cover the bottom of the pan. Cook the garlic for 5 minutes. When the garlic turns golden, strain and set the garlic aside.

Combine the fruit juices, brown sugar, garlic, olive oil, thyme, cumin, coriander, and pepper in a blender to puree. From the blender, pour the marinade in equal amounts into four 1-pound zip lock bags, and then add one pound of ribs to each. Let the ribs marinade overnight in the refrigerator.

Prepare your outdoor grill to a medium heat and oil the grate. Marinate the pork ribs until tender, turning them occasionally. After removing from the grill, let the ribs rest for 5 minutes.

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