Mojo Grilled Ribs with Mango-Habanero Salsa

Name: Mojo Grilled Ribs with Mango-Habanero Salsa
Prep time: 25M
Total time: 120M
Yield: 6 Servings
Ingredients: 2 racks baby back ribs (about 2 lbs. each), patted dry with paper towels; 1 bottle Mojo Piña Marinade; 3 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Extra Virgin Olive Oil; 1 cup Ketchup; 3 tbsp. Panela Brown Sugar Cane (cuadrada); 2 tbsp. Apple Cider Vinegar; 1 tbsp. yellow mustard; 1 tbsp. Pure Honey; 2 tsp. Minced Garlic; 1 tsp. Chili Powder; 2 tbsp. chopped fresh cilantro, for garnish; 2 mangos, peeled, pitted and roughly chopped (about 2 cups); ¾ cup chopped red onion; ¼ cup chopped cilantro; 1 small red habanero pepper, stemmed, seeded and finely chopped; 2 tbsp. Extra Virgin Olive Oil; 2 ½ tsp. Lime Juice; Adobo All-Purpose Seasoning with Pepper

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Sweet, smoky, and bursting with flavor, these irresistible Mojo Grilled Ribs with Mango-Habanero Salsa are bound to be the star of your next barbecue. Marinated in GOYA® Mojo Piña Marinade and GOYA® Adobo All-Purpose Seasoning with Pepper, they hit the perfect balance of tropical, citrus, and savory notes, turning out tender, juicy, and beautifully charred. For the ultimate finishing touch, they’re topped with a vibrant mango and habanero salsa that adds a fresh, fiery kick to every single bite. It’s the perfect combination for outdoor dining!

Total Time

120m

(plus marinating time)

Prep Time:25m

Cook Time:1h 35m

Yields:6 Servings

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Ingredients

For ribs:

racks baby back ribs (about 2 lbs. each), patted dry with paper towels

1 bottle
(24 oz.)

GOYA® Mojo Piña Marinade, divided

Find in-store

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

1 cup

GOYA® Ketchup

3 tbsp.

GOYA® Panela Brown Sugar Cane (cuadrada), grated or finely chopped (see tip below)

Find in-store

2 tbsp.

GOYA® Apple Cider Vinegar

Find in-store

1 tbsp.

yellow mustard

1 tbsp.

GOYA® Pure Honey

Find in-store

2 tsp.

GOYA® Minced Garlic

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1 tsp.

GOYA® Chili Powder

2 tbsp.

chopped fresh cilantro, for garnish

For mango-habanero salsa:

mangos, peeled, pitted and roughly chopped (about 2 cups)

¾ cup

chopped red onion

¼ cup

chopped cilantro

small red habanero pepper, stemmed, seeded and finely chopped

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

2 ½ tsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Buy at Shop.goya.com

Find in-store

Directions

Kitchen View

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Step 1

Marinate the Ribs: In a large lidded container or bowl, combine the ribs, mojo marinade, and 1 tsp. Adobo. Massage the marinade into the pork until fully coated. Cover and refrigerate for at least 6 hours, or overnight for best flavor. Discard marinade.

Step 2

Bake Until Tender: Preheat oven to 325°F. Using a pastry brush, coat the ribs with 2 tbsp. oil and season with the remaining Adobo. Wrap tightly in two layers of heavy-duty aluminum foil and place on a rimmed baking sheet. Bake until the ribs are tender and a knife inserted into the center meets little to no resistance, about 1½ to 2 hours. Remove from oven, carefully unwrap, and transfer to a platter.

Step 3

Prepare the Glaze: Meanwhile, in a small bowl, whisk together ketchup, panela, vinegar, mustard, honey, garlic, and chili powder until well combined. Set aside.

Step 4

Grill the Ribs: Preheat grill to high heat and lightly grease the grates. Brush the ribs generously with the glaze. Place ribs meaty-side down on the grill and cook, turning and brushing with additional glaze, until heated through and caramelized with dark golden-brown grill marks, about 5 minutes. Transfer to a serving platter.

Step 5

Make the Mango-Habanero Salsa & Serve: In a large bowl, combine mango, onion, cilantro, habanero, oil, and lime juice. Season with Adobo to taste and toss gently to combine. Garnish ribs with fresh cilantro and serve with the mango-habanero salsa on the side.

Soften Before You Chop

Panela or piloncillo can be very hard to cut. To make it easier to chop or grate, microwave it for 10 to 30 seconds until slightly softened.

Choose Your Heat
Habanero peppers range in color from green to orange to red, but all share a similar fruity, floral heat. Feel free to use whichever variety is available.

Soften Before You Chop

Panela or piloncillo can be very hard to cut. To make it easier to chop or grate, microwave it for 10 to 30 seconds until slightly softened. Choose Your Heat Habanero peppers range in color from green to orange to red, but all share a similar fruity, floral heat. Feel free to use whichever variety is available.

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Recipe Tags

Mojo Grilled Ribs with Mango-Habanero Salsa

Prep Time: 25m

Total time: 120m

Yields: 6 Servings

Sweet, smoky, and bursting with flavor, these irresistible Mojo Grilled Ribs with Mango-Habanero Salsa are bound to be the star of your next barbecue. Marinated in GOYA® <a href="https://www.goya.com/en/products/mojo-pina-marinade/">Mojo Piña Marinade</a> and GOYA® <a href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>, they hit the perfect balance of tropical, citrus, and savory notes, turning out tender, juicy, and beautifully charred. For the ultimate finishing touch, they’re topped with a vibrant mango and habanero salsa that adds a fresh, fiery kick to every single bite. It’s the perfect combination for outdoor dining!

Ingredients

For ribs:

racks baby back ribs (about 2 lbs. each), patted dry with paper towels

1 bottle (24 oz.)

GOYA® Mojo Piña Marinade, divided

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

GOYA® Ketchup

3 tbsp.

GOYA® Panela Brown Sugar Cane (cuadrada), grated or finely chopped (see tip below)

2 tbsp.

GOYA® Apple Cider Vinegar

1 tbsp.

yellow mustard

1 tbsp.

GOYA® Pure Honey

2 tsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Chili Powder

2 tbsp.

chopped fresh cilantro, for garnish

For mango-habanero salsa:

mangos, peeled, pitted and roughly chopped (about 2 cups)

¾ cup

chopped red onion

¼ cup

chopped cilantro

small red habanero pepper, stemmed, seeded and finely chopped

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 ½ tsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Directions

Step 1

Step 2

Step 3

Prepare the Glaze: Meanwhile, in a small bowl, whisk together ketchup, panela, vinegar, mustard, honey, garlic, and chili powder until well combined. Set aside.

Step 4

Step 5

Return

Kitchen View

Mojo Grilled Ribs with Mango-Habanero Salsa

Prep Time: 25m

Total time: 120m

Yields: 6 Servings

Ingredients

For ribs:

racks baby back ribs (about 2 lbs. each), patted dry with paper towels

1 bottle (24 oz.)

GOYA® Mojo Piña Marinade, divided

3 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper, divided

2 tbsp.

GOYA® Extra Virgin Olive Oil

1 cup

GOYA® Ketchup

3 tbsp.

GOYA® Panela Brown Sugar Cane (cuadrada), grated or finely chopped (see tip below)

2 tbsp.

GOYA® Apple Cider Vinegar

1 tbsp.

yellow mustard

1 tbsp.

GOYA® Pure Honey

2 tsp.

GOYA® Minced Garlic

1 tsp.

GOYA® Chili Powder

2 tbsp.

chopped fresh cilantro, for garnish

For mango-habanero salsa:

mangos, peeled, pitted and roughly chopped (about 2 cups)

¾ cup

chopped red onion

¼ cup

chopped cilantro

small red habanero pepper, stemmed, seeded and finely chopped

2 tbsp.

GOYA® Extra Virgin Olive Oil

2 ½ tsp.

GOYA® Lime Juice, or fresh lime juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Directions

Step 1

Step 2

Step 3

Prepare the Glaze: Meanwhile, in a small bowl, whisk together ketchup, panela, vinegar, mustard, honey, garlic, and chili powder until well combined. Set aside.

Step 4

Step 5

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Mojo Grilled Ribs with Mango-Habanero Salsa

Ingredients

Directions

Products in this Recipe

Mojo Piña Marinade

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Ketchup

Panela Brown Sugar Cane (cuadrada)

Apple Cider Vinegar

Pure Honey

Minced Garlic

Chili Powder

Lime Juice

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Mojo Grilled Ribs with Mango-Habanero Salsa

Ingredients

Directions

Mojo Grilled Ribs with Mango-Habanero Salsa

Ingredients

Directions

Reviews

Join GOYA® now