Literally, the title should be: Pork ribs in the Puerto Rican wet marinade.
Adobo mojado (wet marinade), along with adobo seco (dry marinade) are the two major food additives in the Puerto Rican cuisine. They are used almost everywhere: for meat and fish, poultry, vegetables and grains. Adobo mojado (wet marinade) differs from adobo seco (dry marinade) just by adding some citrus juice, in fact, making it a “wet”.
This time I prepared the ribs, but chicken legs or wings will also work great with adobo mojado sauce.
In Puerto Rico, similar dishes are traditionally served with fried plantains. I didn’t have plantains in my kitchen, but I had sweet potatoes. The combination of roasted sweet potatoes and spicy ribs was wildly delicious.
Pork Ribs in Puerto-Rican Adobo Mojado
- 2 lb country pork ribs
For adobo mojado:
- 5-6 cloves garlic
- 1 small onion
- 1 tsp dried oregano
- 1 tsp ground coriander
- ¼ tsp hot pepper flakes
- ¼ tsp ground black pepper
- ¼ tsp ground cumin
- 1 tbsp tomato paste or 2 tbsp tomato sauce or ketchup
- Juice of 1 lime (or 1 tbsp of vinegar)
- 2 tbsp olive oil (or other oil)
For a side dish:
- 2-4 sweet potatoes
- Black pepper
- Olive oil
In a food processor or a blender blend all the ingredients for the marinade making a thick sauce.
Put the ribs in an ovenproof dish or on a baking sheet. Cover them with the sauce-marinade.
Wash the potatoes, pat dry them and cut in half lengthwise. Coat the potato halves with olive oil and season with salt and pepper. Place the potato halves into another ovenproof dish or on a baking sheet.
Preheat oven to 375-400 F (190-200 C) – both temperatures are good. (I often cook at 375 F first, then, after turning the ribs over, increase the temperature to 400 F).
Cook the potatoes and the ribs for 40-45 minutes, turning the ribs over once, when they are golden brown.
Cook with pleasure!