Used liberallyon all kinds of dishes, mojo is aclassic Cuban sauce of orangejuice and garlic; here, it isserved alongside grilled beef rib chops.

Martha Stewart Living, July 2005


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.