Mojo Pork Ribs Food

DAISY'S MOJO RIBS

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.

MOJO MARINATED PORK

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.

MOJO PORK

Steps:

• Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
• Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

GRILLED MOJO PORK CHOPS

Steps:

• 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
• 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
• 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
• 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.

MOJO PORK

Steps:

• Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
• Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
• Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
• Preheat grill to 350°F.
• Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
• Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
• Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
• Warm reserved mojo marinade to use as a dipping sauce.

MOJO MARINADE

Steps:

• Combine all ingredients in a medium bowl and whisk until salt is dissolved.
• Reserve 2/3 cup marinade for sauce. Put pork or seafood in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover; chill for 3-8 hours.
• Remove pork or seafood from marinade, pat dry, and grill.
• The Finish:
• Spoon reserved sauce over meat or fish just before serving.

MOJO SAUCE

Steps:

• Whisk all ingredients in medium bowl.

SPICED PORK RIBS WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO

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.

PORK RIBS AND ROAST WITH MOJO

Steps:

• Toast both the 1 tablespoon and the 1/2 teaspoon cumin seeds (see Mojo) in a small saute 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 meat and the 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.
• Prepare an outdoor grill with a medium-high fire for indirect grilling. Position a drip pan under grate on the cooler side of the grill. Set the roast rib side down over the pan on the side opposite from the heat. Cover, with the vent holes over the pork and cook, basting the meat periodically with the 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 degrees 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.
• Heat the reserved 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 remaining ingredients.

SMOKED RIBS | RAZORBACK STYLE WITH MOJO

Steps:

• Obtaining Smoked Rib MOJO:
• Start by building a fire in the lower compartment of your smoker. See below if you only have a regular charcoal grill. I use charcoal to build the initial fire.
• While you are waiting on the coals to grey, you can prepare the smoked ribs by coating them them mustard on both sides. Use a lot. This will be messy so do it near the kitchen sink. Don't worry about ruining your barbequed ribs because the mustard will cook off during the process. Use a large cookie sheet to prepare them on. Next, sprinkle the ribs with whatever rub you like. If you do not have a rib rub, then just use your favorite combination of spices. Set aside or refrigerate if your fire is going to be a while. There is a myth that you need to peel away the fatty film from the underside of the rack of ribs but I don't see the point of this as there isn't any meat on that side.
• Make sure that you have the necessary wood for good smoked ribs. It takes several hours for the ribs to smoke so you may need several pieces of wood. I prefer the natural kind, but you can buy wood chunks at most grocery stores if you do not have access to wood.
• .if you are using a normal charcoal grill : Build your fire to one far side of the grill and cut it off from the rest of the grill with a stack of bricks or foil.
• Remember we are not wanting to cook the ribs yet, but rather smoke them. So, try to rig it so that as little heat gets to the meat as possible (the meat is going to go on the other side of the grill; as far as possible from the flame). I use a stack of bricks to separate the fire from the meat. I have the bricks with the holes in them so it works well to let the smoke through without so much heat. I then rig a double-piece of aluminum to use above the rack level to cut off the heat from the fire section to the meat section.
• Okay, slap those ribs on the racks and feed the fire some of those twigs or sticks. Close most air valves in your smoker. leaving only a crack. just enough to keep the fire alive (ideally only as smoke). Obviously, keep the lid down. Let those smoke for about 3 to 6 hours, depending on how much meat you have on. Add wood as necessary and turn ribs half way through. If you have multiple levels of racks then it helps to switch the slabs from one to the other so you get an even smoke distribution.
• Remember, try to NOT let the ribs cook. They may brown a bit but we don't want them bone-dry. Shield them with foil if necessary.
• Next step: bring inside and allow to cool. Double wrap each whole slab in foil. Refrigerate overnight to allow the smoke to set into the meat.
• ______________________________________________.
• Cooking Instructions: Leave smoked rib racks in foil. Eash rack should be wrapped individually. Put on cookie sheet or in large pan. Put in oven at 255 degrees. Again, do NOT remove foil or else you will ruin it. You can also use a slow cooker on low if you prefer. Cook the smoked ribs for 6 to 8 hours. Heat up your favorite bbq sauce in a small pan shortly before you plan on eating the ribs. I spice my sauce up with some warmed barbeque sauce .
• Enjoy your Razorback Smoked Ribs !

GRILLED MOJO BBQ RIBS

Steps:

• Quarter 2 oranges; place in large resealable plastic bag. Squeeze oranges to release juice; add ribs, onions, cilantro, dressing, garlic and pepper. Seal bag; turn to evenly coat ribs with marinade. Refrigerate at least 4 hours to marinate.
• Place half the rib mixture in single layer in center of large sheet heavy-duty foil. Fold to make packet. Repeat with remaining rib mixture.
• Heat grill to medium-low heat. Grill packets on covered grill 1 hour or until ribs are done. Remove ribs from packets; discard marinade. Grill ribs 15 min., turning and brushing occasionally with 1/2 cup barbecue sauce. Squeeze remaining orange over ribs; serve with remaining barbecue sauce.

BRAISED PORK WITH MOJO SAUCE

Steps:

• Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.
• Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.

SLOW COOKER MOJO PORK

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.

PORK RIBS AND ROAST WITH MOJO

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.