Cuban-American fusion recipe

Cuban Mojo Pork Ribs with Cranberry and Sour Orange Glaze

Name: Cuban Mojo Pork Ribs with Cranberry and Sour Orange Glaze
Prep time: 20 min
Cook time: 155 min
Total time: 175 min
Ingredients: 1.5 kg pork ribs in one piece or cut into sections; 100 ml sour orange juice; 6 garlic cloves, crushed; 2 tablespoons olive oil; 1 teaspoon dried oregano; ½ teaspoon ground cumin; 1½ teaspoons salt, or to taste; ½ teaspoon black pepper; 100 ml water or mild broth, for baking; 200 g fresh or frozen cranberries; 120 ml sweet orange juice; 50 g honey; 1 teaspoon orange zest; 1 pinch of salt

Tender oven-baked pork ribs with garlic and sour orange mojo, finished with a glossy cranberry and honey glaze.

CiberCubaNovember 14, 2026

AI-generated image.CiberCuba

Preparation20 min
Cooking2 h 35 min
Total time2 h 55 min
Servings6 main-course servings
DifficultyMedium

Pork ribs with mojo are full of Cuban flavor. In this fusion recipe for Thanksgiving, we slow-bake them with garlic, oregano, cumin and sour orange, then finish them with a cranberry and honey glaze. Unlike ribs with guava or tamarind, this version has a deep red sheen and a tart contrast, ideal for serving with arroz congrí or yuca.

Method

Marinate the pork

Mix the sour orange juice, garlic, oil, oregano, cumin, salt and pepper. Pat the ribs dry with paper towel and coat them with the mojo. Marinate, covered, in the refrigerator for at least 1 hour, ideally 4 hours; avoid leaving them at room temperature.

Slow-bake

Preheat the oven to 160 °C (320 °F). Place the ribs and their marinade in a deep baking dish, add 100 ml of water or broth and cover tightly with aluminum foil. Bake for approximately 2 hours, until very tender. If necessary, extend the cooking time in 15-minute intervals.

Prepare the cranberry glaze

While the meat is baking, put the cranberries, orange juice, honey and a pinch of salt in a clean saucepan. Cook for 12–15 minutes until the berries burst and the sauce thickens; purée or strain for a smoother glaze. Stir in the orange zest.

Glaze and brown

Increase the oven temperature to 200 °C (390 °F). Carefully remove the foil, remove any excess liquid from the surface and brush the ribs with some of the glaze. Bake uncovered for another 10–15 minutes, brushing them a second time, until glossy and lightly caramelized. Watch carefully so the honey does not burn.

Rest and serve

Let the ribs rest for about 5 minutes before cutting between the bones. Serve the remaining glaze hot in a separate bowl, with arroz congrí, yuca or salad.