Pork Ribs and Roast with Mojo
Prep: 30 min | Cook: 105 min | Servings: 6
From Food Network Kitchens Get Grilling (Meredith, 2005). Uses Habanero Lime Mojo (its own recipe), with 3/4 cup reserved for serving.
Inactive prep: 4 hours 15 minutes.
Ingredients
- 1 tbsp Cumin seeds, generous
- 8 clove Garlic, chopped
- 1/2 cup Lime juice, freshly squeezed (about 4 limes)
- 1/4 cup Olive oil, extra-virgin
- 2 tbsp Kosher salt
- 1 tbsp Oregano, dried, crumbled, generous
- 1 tbsp Black pepper, freshly ground
- 5 lb Pork loin, 6-chop pork rib roast, chine bone attached and notched at each rib
- Habanero Lime Mojo
Directions
- Toast the cumin seeds (plus the 1/2 teaspoon for the mojo) in a small pan over high heat until fragrant, about 30 seconds. Grind them and set aside 1/2 teaspoon for the mojo.
- Mix the remaining cumin with the garlic, lime juice, olive oil, salt, oregano, and pepper. Cut the loin off the ribs and chine bone, rub the marinade all over the loin and ribs, put the loin back on the ribs and tie together with butcher's twine. Cover and refrigerate in a nonreactive container 4 hours or overnight.
- Meanwhile, make the mojo and reserve 3/4 cup to serve with the pork.
- Prepare a grill with a medium-high fire for indirect grilling, with a drip pan under the cooler side. Set the roast rib side down over the pan, cover with the vents over the pork, and cook, basting periodically. Rotate the roast 180 degrees after 30 minutes, adding coals as needed.
- After an hour, baste with mojo every 15 minutes and stand the roast on its chine bone with the fat facing the heat so it browns evenly. Cook until the loin reaches 140 degrees F, about 1 1/2 hours in all.
- Cut the twine and rest the loin 10 minutes. Meanwhile, grill the ribs over direct heat, loin side down, turning as needed, until browned, about 4 minutes. Rest 5 minutes and cut between the ribs. Serve the ribs and sliced loin with the reserved mojo.