Outstanding...and so easy! I baked the ribs first, at 400 for 45 minutes, to render some of the fat off. Then, I added them to the sauce. The only change I made to the sauce was I used a can of crushed tomatoes. I only had to skim the fat off the sauce twice. I served it with jasmine rice. My husband raved about it and is so excited about the leftovers he gets to take to work tomorrow. I will definately make this again!

Reviewed On: Sep. 15, 2008

Quick and easy, tasty and different. My kids thought they were a bit too spicy, so I'd cut back on the pepper next time. My husband and I thought they were great. I'll make them again!

Reviewed On: Aug. 29, 2008

I made this for a group of 12 women and had quite a bit leftover. The recipe almost filled my punchbowl! It is easy and quick, but didn't give me the same thrill I get with a "real" Mojito. If I make this again, I will cut back on the water a little bit. I suggest adding the water 2 cups at a time and tasting it to see where you like it. By the time I added all the water, you could barely taste the rum.

Reviewed On: May 14, 2008