CUBAN MOJO BBQ SAUCE
A few words...
The combination of orange and lime juices in the sauce makes a good substitute for the tangier taste of sour oranges, a traditional Cuban ingredient that's not always easy to find.
1 head garlic
1 teaspoon olive oil
1 cup orange juice
1/3 cup ketchup
1/3 cup lime juice
1/3 cup cane sugar or turbinado sugar
1 tablespoon chili powder
1 teaspoon dried mustard powder
1 teaspoon dried oregano
1 tablespoon Tastic spice
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
One 5-inch piece lemongrass, bruised with a knife or meat mallet, tough outer stalks removed
1. Preheat the oven to 400 degrees F. Cut the top off of the garlic, place on a piece of foil and lightly cover with the olive oil. Wrap entirely in aluminum foil and roast until the cloves are soft, about 40 minutes. Push the cloves out of the skins and smash into a paste; you should have roughly 1 1/2 tablespoons.
2. Whisk together the garlic paste, orange juice, ketchup, lime juice, sugar, chili powder, mustard, oregano, Tastic, ginger, cayenne and lemongrass in a medium saucepan, bring to a simmer over medium heat and simmer until the mixture thickens slightly and darkens in color, about 20 minutes. Use immediately, or refrigerate in a nonreactive container for up to 2 days.