Recipe Details

Cuban-Style Grilled Spare Ribs with Mojo Sauce

Prep Time: 30 minutes
Cook Time: 3 hours
Marinating Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

8 pounds pork spareribs, trimmed of excess surface fat, silverskin removed, cut into 5 or 6 slabs
2 tablespoons granulated garlic
1 tablespoon kosher salt
1 1/2 teaspoons black pepper, freshly ground

Mojo Sauce:

1/3 cup extra virgin olive oil
1/3 cup orange juice, fresh
1/3 cup lemon juice, fresh
2 tablespoons lime juice, fresh
3 cloves garlic, minced
3 tablespoons cilantro, chopped
2 tablespoons flat-leaf parsley, chopped
2 tablespoons chives, finely chopped
1 tablespoon cumin, ground
Kosher Salt and black pepper

Cooking Directions

Preheat an outdoor grill for indirect medium heat. For a gas grill, remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over off burner and add 2 cups water. Replace grates. Adjust heat to medium (350°F). For a charcoal grill, place disposable aluminum foil pan on one side of charcoal grate; add 2 cups water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes. Position cooking grate in grill.

Mix granulated garlic, salt, and pepper a together in a small bowl to make a basic seasoning mix (the bright, bold flavor will come later from the mojo sauce). Season ribs all over, rubbing seasoning into the ribs well. Arrange ribs over foil pan (a rib rack works great) and cover the grill. Grill, turning occasionally, until the ribs are nicely browned and the meat is beginning to pull away from the bones, about 1 1/2 hours. (For a charcoal grill, add 12 briquettes to coals after 45 minutes.) This gets the ribs nice and smoky for a great base flavor.

Carefully transfer ribs to a platter. Wrap each slab in a double thickness of aluminum foil. Crimp foil edges to seal packet. Return the ribs to indirect medium heat. (For charcoal grill, add 12 more briquettes to coals.) Cover and grill ribs until very tender (caused by steam in foil), about 1 hours.

Meanwhile, make mojo sauce. Process ingredients in blender into smooth sauce, and season with salt and pepper. Refrigerate to blend flavors, at least 15 minutes. Taste and adjust seasoning once more just before serving. Makes about 1 1/3 cups.
Return ribs to platter. Carefully unwrap ribs--the ribs will be very steamy and hot, so take care--and discard foil. (Ribs can be prepared up to 1 hour ahead at this point. Or cool, cover, and refrigerate for up to 4 hours.)

Prepare a hot fire in grill. (For a charcoal grill, build a fresh fire, let burn until coals are covered with ash.) Return unwrapped ribs to grill and cover. Grill, flipping occasionally, until sizzling, 6 to 8 minutes.

Transfer ribs to a carving board and let stand for 5 minutes. Cut into individual ribs and place on a clean platter. Serve ribs with mojo sauce, allowing each guest to spoon sauce over ribs to taste.

Serves 6

Serving Suggestions

Recipes courtesy of Guy Fieri on behalf of the National Pork Board

Nutrition Information

Calories: 670 calories
Protein: 78 grams
Fat: 34 grams
Sodium: 1210 milligrams
Cholesterol: 275 milligrams
Saturated Fat: 9 grams
Carbohydrates: 7 grams
Fiber: 0 grams

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About the Cut: Spareribs

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

These curved ribs are the least meaty variety of ribs, but the lean meat is still full of flavor. Spareribs are typically larger and heavier than back ribs.


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Butcher's Tips

Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking.


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