Grilled Rib Chops With Mojo Sauce Recipes

GRILLED RIBEYE (RIB) PORK CHOPS WITH EASY SPICY BBQ SAUCE

Steps:

• Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145°F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min.
• Spicy BBQ Sauce: Heat oil in pot over medium heat. Sauté onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce.

CUBAN MOJO GRILLED PORK CHOPS

Steps:

• Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
• Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
• Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
• Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!

GRILLED RIB CHOPS WITH MOJO SAUCE

Steps:

• Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until the mixture forms a coarse paste. Transfer to a small bowl.
• Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).
• Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.

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.

CUBAN PORK CHOPS WITH MOJO

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

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.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

GRILLED RIB CHOPS WITH MOJO SAUCE

Steps:

• Make mojo sauce: Toast cumin seeds in a dry small skillet over high heat, swirling pan occasionally, until fragrant, about 1 minute. Grind cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until mixture forms a coarse paste. Transfer to a small bowl.
• Heat oil in a small saucepan over medium heat. Pour over chile mixture. Let cool completely. Stir in juices, orange zest, and parsley; season with pepper. Sauce can be refrigerated, covered, until ready to use, up to 2 days (bring sauce to room temperature before serving).
• Heat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.