Canarian-style ribs recipe
Recipe for a different kind of ribs
This recipe is made in every Canarian home. It's delicious, healthy and very simple – and it only uses three ingredients: ribs, potatoes and corn. The sauce "Mojo Canario" is what mixes everything together and gives this recipe a wonderful flavour.
- 1kg pork ribs
- 1kg potatoes
- 2-3 corn cobs
- For the Mojo (sauce):
- 1 bunch coriander/cilantro
- 1/2 bunch parsley
- 4 garlic cloves
- 250ml olive oil
- If you've bought ribs that are preserved in salt, put them in water the night before and change the water a few times to be ready for the next day. You can skip this step if your ribs are ready to cook.
- Clean the potatoes and corn.
- Cut the ribs into small pieces, so they are easy to serve and eat. Cut the corn cobs into 2-3 pieces.
- Peel the potatoes if they are too big. Most of the potato varieties here in the Canary Islands are eaten with the skin, but the bigger ones are peeled – although as you can see in the photo, I did leave some skin. This helps prevent the potato from falling apart in the pot (but it also depends on the potato variety).
- Put the corn and ribs in a pot and cover with water, with a 1-2 cm margin. Cook for about 45 minutes, until the meat is soft.
- Add the potatoes and cook until they are done (15-20 minutes).
The Mojo Canario sauce (you can make this while the rest is being cooked):
- Peel the garlic and finely chop the coriander and parsley.
- Put these three ingredients in a mortar, then add more garlic (if you like – the more you add, the stronger it is). Add a small spoon of cumin.
- Crush all the ingredients together in the mortar. When you have a consistent paste, add a little bit of oil, a spoon of salt and some vinegar.
- Mix it up, then put it in a jar or a saucer. Add the rest of the olive oil and mix a little.
- Some people pass this through a blender, but please don't – it's a great way to destroy this wonderful sauce.
- Serve the ribs in a big tray or bowl and with a big saucer of Mojo Canario for everyone to enjoy. Keep in mind that the star of this dish is the sauce.
Mojo goes well with most meats and seafood and with every kind of potato. Feel free to use this sauce in any other dish you want.