By: Franchesca Livraghi | @breakthrukitchen

These mojo ribs are everything you want in a good barbecue dish. They’re juicy, garlicky, citrusy, and the kind of recipe you make once and everyone starts asking when you’re making them again. Then next thing you know you’re in charge of the ribs every July 4th!

What makes these ribs so good is the flavor that builds up from start to finish. First, they soak in a marinade with Loisa Recaito, orange juice, lime juice, and lots of garlic. Then they’re rubbed down with brown sugar and Loisa’s Adobo and Sazón, which gives them that crusty, caramelized brown outside once they hit the grill. While they cook, they get poured with a earthy and citrusy glaze made with more orange and lime juice, and Loisa’s Organic Oregano and Organic Cumin.

Prep your ribs before seasoning

Before getting started on marinating or seasoning, I always clean my ribs first. I soak them in a mix of vinegar and lime juice for about 10 minutes, and I use the lime halves to rub all over the meat. It helps break down any leftover gunk and gives the ribs a clean, fresh start. This step goes a long way in giving your ribs a really good flavor. Then I just pat the rack dry really well with paper towels.

I like to trim off one or two ribs from each end if the rack is cut unevenly. If your ribs have thick pockets of fat, go ahead and trim those down too so the seasoning can really sink in and you get a more even cook.

Next, I flip the rack over and check for the thin white membrane on the back. It’s tough and can get chewy when cooked, plus it prevents all that delicious marinade and seasoning from really getting into those ribs, so we just remove it all together. The easiest way to remove it is to gently slide a knife under one edge to loosen it, then grab it with a paper towel and pull. The paper towel is used so that the membrane doesn’t slip out of your hand while pulling, and if you do this carefully it should come off in one piece. 

Simple mojo marinade and glaze

That mojo marinade is what’s really gonna bring all the flavor. Since the ribs sit in it for hours, it soaks deep into the meat and tenderizes the rubs to give you that juicy, garlicky, citrusy taste in every bite. The longer you let it marinate the better it gets, so if you can let it sit overnight do it!

The marinade is made with just 4 ingredients: Loisa Recaito, orange juice, lime juice, and garlic. I always mash my garlic in Loisa’s pilón to really bring out the flavor. It releases the taste way better than just chopping or mincing it, plus it’s easier to cling onto the ribs so you get that bold garlic flavor in every bite.

The glaze is what really takes these ribs to the next level. It’s also super simple to make, it’s just orange juice, lime juice, Loisa Organic Oregano, and Loisa Organic Cumin. It adds that perfect balance of sweetness, citrus, and spice, and once it hits the heat it gets all sticky and caramelized. No barbecue sauce needed!

Create a crust using Loisa Organic Adobo y Sazón

After marinating the ribs I set it on a cutting board and sprinkle equal parts of brown sugar and Loisa Organic Adobo and Sazón on both sides. I rub it into all the crevices, making sure it’s fully coated in the seasoning. From there, it goes straight onto the grill, and as it cooks the seasoning starts to brown up and form this insanely flavorful crust. This spice combo is what gives the ribs that perfect bite on the outside while keeping everything juicy inside.

How to cook mojo ribs in the oven

Cooking these ribs in the oven is super easy. Just follow the same steps for marinating them, then preheat your oven to 300°F and wrap the ribs in foil meat side up. Place them on a baking dish and make sure they’re sealed tightly so they cook nice and slow in their own juices. Bake for about 3 hours, or until they’re tender and easy to pull apart, then carefully unwrap the foil, pour the glaze over the top, and switch your oven to broil. Let them broil for 5 to 10 minutes, just until the glaze bubbles up and caramelizes. Then pull the baking dish out of the oven and let the ribs rest for about 10 minutes before slicing and serving.

The best sides for a BBQ meal

You can’t have ribs and not have some really good sides to serve with them! Some of the best sides for a barbeque are ensalada de coditos and ensalada rusa, but I also love serving these mojo ribs with some roasted corn and rice and black beans. My go-to for any cookout is one of Loisa's Rice Meals because it makes prepping sides easy and lets me focus on the main dishes. And I can always count on the rice coming out perfect!