I'm dying to try to make a cubano sandwich, but i want to use the ribs that have been sitting in my freezer for a few weeks. I know cubans usually start with pork shoulder so do you guys think I can use my ribs in a mojo marinade instead? I plan on using my slow cooker which i've used only a few times...how much liquid needs to go in the slow cooker? i don't want to braise tie ribs but i want to get that cuban mojo flavour in there...
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.