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Baby Back Ribs With Mojo Barbecue Sauce

This zingy rib recipe features a lacquer of tomato-based citrus sauce, one that takes cues from Cuban mojo. [Photograph: Jennifer Olvera]

Note: For a side, I'd recommend crushed Cuban potatoes. First, boil them until tender. Then, drizzle olive oil on the potatoes, season them generously with salt and pepper and bash—but don't mash—them. Finally, crisp the potatoes in a high temperature oven with slivers of onion. Add a final shower of with parsley, and they're good to go.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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