Pork Ribs and Roast With Mojo Recipe

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Ingredients:

Serving

pork rib roast , chine bone attached and notched at each rib (about 5 lb)
1 generous tbsp cumin seed
8 garlic cloves, chopped
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup extra virgin olive oil
2 tbsp kosher salt
1 generous tbsp dried oregano, crumbled
1 tbsp fresh ground black pepper
1/2 tsp toasted and ground cumin
6 garlic cloves, minced
1/2 cup olive oil
1 cup fresh lime juice (about 8 limes)
2 tsp chopped fresh oregano
2 tsp kosher salt
1/2 tsp fresh ground black pepper
2 habanero peppers, seeded and minced

Directions:

Toast both the 1 tablespoon and 1/2 teaspoon cumin seeds (see MOJO) in a small pan over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle and reserve 1/2 teaspoon for the MOJO. Mix remaining cumin with garlic, lime juice, olive oil, salt, oregano and black pepper. Remove the pork loin from the ribs and chine bone by cutting between the beat and bones. Rub the marinade all over loin and ribs. Place the loin back onto the ribs where it was removed and tie together with butcher's twine. Place in a nonreactive container, cover, and refrigerate for 4 hours or overnight.
Meanwhile, make the MOJO and reserve 3/4 cup to serve with the pork.
FOR MOJO:.
Heat the cumin in a skillet along with the garlic and olive oil. Cook over medium-high heat until garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a nonreactive bowl, and stir in the remaining ingredients. Makes about 1 2/3 cups.
Prepare an outdoor grill with a medium-high fire for indirect grilling. Position drip pan under grate on the cooler side of the grill. Set the roast rib side down over the drip pan on the side opposite from the heat. Cover with the vent holes over the pork and cook, basting the meat periodically with the MOJO sauce. Rotate the roast 180 degrees after 30 minutes so it cooks evenly. (Add coals to the fire as needed to maintain an even heat.) After an hour, begin to baste with MOJO every 15 minutes and set the roast on its chine (back) bone, with the fat facing the heat, so it browns evenly. Cook until a meat thermometer inserted into the center of the loin registers 140°F, about 1 1/2 hours in all.
Remove the roast from grill, cut the twine, and let the loin rest for 10 minutes. Meanwhile, place the ribs on the grill over direct heat with the side where the loin was attached facing down. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest 5 minutes and cut between the ribs. Serve ribs with sliced loin and reserved MOJO sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	282.48 Kcal (1183 kJ)
Calories from fat	258.04 Kcal
		% Daily Value*
Total Fat	28.67g	44%
Sodium	1240.27mg	52%
Potassium	124.11mg	3%
Total Carbs	8.32g	3%
Sugars	1.31g	5%
Dietary Fiber	0.64g	3%
Protein	0.62g	1%
Vitamin C	20.3mg	34%
Iron	0.5mg	3%
Calcium	34mg	3%

Amount Per 100 g
Calories	280.44 Kcal (1174 kJ)
Calories from fat	256.17 Kcal
		% Daily Value*
Total Fat	28.46g	44%
Sodium	1231.28mg	52%
Potassium	123.21mg	3%
Total Carbs	8.26g	3%
Sugars	1.3g	5%
Dietary Fiber	0.63g	3%
Protein	0.61g	1%
Vitamin C	20.2mg	34%
Iron	0.5mg	3%
Calcium	33.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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