Guy Fieri's Cuban Mojo Sauce Recipe For Ribs

Name: Guy Fieri's Cuban Mojo Sauce Recipe For Ribs
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Granulated Garlic (2 tablespoons granulated garlic); 2 tsp Table Salt (2 teaspoons salt + Salt and ground black pepper to taste); 1 ½ tsp Black Pepper (1 ½ teaspoons freshly ground black pepper); 1 piece Baby Back Ribs (1 slab baby back ribs (or spareribs or St. Louis cut ribs)); ⅓ cup Olive Oil (⅓ cup olive oil); ⅓ cup Orange Juice (⅓ cup orange juice); ⅓ cup Lemon Juice (⅓ cup fresh lemon juice); 2 tbsp Lime Juice (2 tablespoons fresh lime juice); 3 cloves Garlic (3 cloves garlic, minced or pressed); 3 tbsp Cilantro (3 tablespoons chopped cilantro); 2 tbsp Parsley (2 tablespoons chopped parsley); 2 tbsp Chives (2 tablespoons finely chopped chives or green onion tops); 1 tbsp Honey (1 tablespoon honey); ½ tsp Cumin Powder (½ teaspoon ground cumin)

Guy Fieri's Cuban Mojo Sauce Recipe For Ribs - Dinner,Lunch,Sauces And Condiments (Caribbean)

210 minMexican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Granulated Garlic2 tbsp · 2 tablespoons granulated garlic
Table Salt2 tsp · 2 teaspoons salt + Salt and ground black pepper to taste
Black Pepper1 ½ tsp · 1 ½ teaspoons freshly ground black pepper
Baby Back Ribs1 piece · 1 slab baby back ribs (or spareribs or St. Louis cut ribs)
Olive Oil⅓ cup · ⅓ cup olive oil
Orange Juice⅓ cup · ⅓ cup orange juice
Lemon Juice⅓ cup · ⅓ cup fresh lemon juice
Lime Juice2 tbsp · 2 tablespoons fresh lime juice
Garlic3 cloves · 3 cloves garlic, minced or pressed
Cilantro3 tbsp · 3 tablespoons chopped cilantro
Parsley2 tbsp · 2 tablespoons chopped parsley
Chives2 tbsp · 2 tablespoons finely chopped chives or green onion tops
Honey1 tbsp · 1 tablespoon honey
Cumin Powder½ tsp · ½ teaspoon ground cumin

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Steps

1Fire up. Setup your cooker for 2-zone or Indirect cooking with water pans and peg the temp at around 225°F (107°C).
2Prep. 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.
3Cook. 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.
4While 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).
5Wrap 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.
6Carefully 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.
7Serve. 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.