Oven-Baked Pork Ribs with Mojo Picón
Why this recipe works
- Tender ribs without smoking: A covered, low oven bake softens the meat gradually before a short uncovered roast adds colour and caramelisation.
- Bright sauce balance: Red wine vinegar cuts through the richness of the pork, while olive oil gives the mojo a smooth, spoonable texture.
- Smoky, savoury depth: Smoked paprika, cumin, oregano and garlic echo through both the rib rub and the sauce for a coherent, well-rounded flavour.
Get the most out of this recipe
Timing notes
- Mostly hands-off cooking: The active work is mainly seasoning the ribs and blending the mojo; most of the time is the slow oven bake.
- Rest before slicing: Let the ribs stand briefly after roasting so the juices settle and the rack is easier to portion cleanly.
- Serve the mojo separately: Keeping the sauce on the side preserves the ribs’ caramelised surface and lets each person add as much as they like.
Authenticity notes
- Canarian-style mojo: Mojo picón is a Canary Islands-style red sauce built around pepper, garlic, cumin, paprika, vinegar and olive oil.
- Works beyond ribs: The same sauce is traditionally well suited to potatoes, grilled meats and simple roasted vegetables.
- Vinegar can vary: Red wine vinegar gives a clean tang, while sherry vinegar makes the sauce rounder and slightly sweeter.
Common mistakes
- Do not rush the covered bake: The ribs should be very tender and beginning to pull back from the bones before the final high-heat roast.
- Watch the final roast closely: Once the oven is raised to 220°C (430°F), the paprika and spices can darken quickly, so aim for light caramelisation rather than charring.
- Blend the mojo until smooth: A smooth sauce clings better to the ribs; if it tastes flat, adjust with a little more vinegar or salt.
Make-ahead tips
- Store ribs and sauce separately: Keeping the mojo apart from the ribs helps preserve the texture of the meat and makes reheating easier.
- Reheat gently: Warm the ribs in a 180°C (355°F) oven until piping hot, then serve the mojo at room temperature.
- Freezer-friendly ribs: Cooked ribs can be frozen well wrapped, then thawed overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Ribs
Mojo picón
Instructions
- Heat the oven to 160°C (320°F). Pat the ribs dry, then rub all over with the olive oil, fine sea salt, smoked paprika, ground cumin and dried oregano.
- Arrange the ribs in a roasting pan and cover tightly. Bake for 1 hour 45 minutes, or until the meat is very tender and starting to pull back from the bones.
- Meanwhile, make the mojo picón: put the roasted red peppers, garlic, red wine vinegar, olive oil, ground cumin, smoked paprika and fine sea salt in a blender. Blend until smooth, then taste and adjust with a little more vinegar or salt if you like.
- Uncover the ribs and increase the oven to 220°C (430°F). Roast for 10 to 12 minutes until lightly caramelised on top, watching closely so the spices do not burn.
- Rest the ribs for 5 minutes, then cut into portions. Spoon a little mojo over the ribs and serve the rest on the side for dipping.
Recipe notes
Tips
- For cleaner eating, peel away the membrane on the bone side of the ribs before seasoning; it helps the rub penetrate and makes the ribs easier to bite through.
- If serving children, keep the mojo on the side so everyone can add as much as they like.
- If you are pregnant, elderly, or immunocompromised, ensure the ribs are cooked until piping hot throughout and the meat is fully tender.
Substitutions
- Replace Red wine vinegar with Sherry vinegar for a rounder, slightly sweeter tang.
- Replace Smoked paprika with Sweet paprika for a milder, less smoky mojo.
Storage
- Refrigerate up to 3 days
- Cool the ribs and mojo, then refrigerate separately in sealed containers. Reheat ribs in a 180°C (355°F) oven until piping hot; serve the mojo at room temperature. Freeze the cooked ribs (well wrapped) for up to 2 months; thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 15min (25min active)
- Difficulty: Medium
- Cuisine: Spanish
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