Country-style spare ribs in mojo sauce
Votes: 1
Time: 3 hours 35 minutes
Complexity: easily
Servings: 3
Complexity: easily
Servings: 3
Country-style spare ribs in moyo sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 pieces of boneless country-style pork ribs
- 1 cup olive oil
- 1/4 cup peeled and very finely chopped onion
- 1/3 cup freshly squeezed orange juice
- 1 cup freshly squeezed lime juice
- 2/3 cup water
- 1/4 cup finely chopped fresh parsley leaves
- 1/2 tsp dried oregano
- 2 tsp ground cumin
- 3/4 tsp garlic powder
- 10 large cloves of fresh garlic, peeled and sliced, at room temperature
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
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Recipes with similar ingredients: pork, onions, garlic powder, oregano, cumin, Orange juice, lime juice, parsley
Cooking the dish according to the recipe:
- For the Moyo sauce: Place a skillet over medium-high heat and add about 2 tablespoons of olive oil. Once hot, add the garlic and onion and cook, stirring occasionally, until lightly golden brown, about 2-3 minutes.
Add citrus juices, 2/3 cup water, 2 tablespoons olive oil, and all dry ingredients. Bring the mixture to a vigorous boil. Remove from heat and let cool to room temperature. - For the ribs: Preheat oven to 160°C.
Season the ribs with salt and pepper. Pour enough oil into a large, hot skillet to come level with the ribs. Sear the ribs for about 3 minutes on each side. Transfer to a large baking pan.
Pour the mojo sauce over the country-style ribs and stir until completely coated. Cover tightly and simmer for 3 hours, basting with mojo sauce every hour. Uncover 30 minutes before the end of cooking and let the meat cook until tender.
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