Time: 6 hours 30 minutes
Complexity: easily
Servings: 6

This roast will satisfy both lovers of juicy meat and fans of pork ribs. Buy a six-rib pork loin, then carefully separate the ribs from the meat. The two pieces are tied together again with string, and the loin is first grilled whole, then the ribs are grilled separately until they develop a delicious crust. A mojo sauce made of chili pepper, fresh herbs, lime juice, and garlic adds a wonderful flavor to the roast. Brush it on the meat while grilling, and be sure to set aside some of the mojo for serving.

Ingredients:

Rack of pork ribs

• 1 tbsp. cumin seeds + 0.5 tsp. for mojo
• 8 cloves garlic, chopped
• 0.5 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons coarse salt
• 1 tbsp dried oregano, crumbled
• 1 tbsp freshly ground black pepper
• 1 pork loin with 6 ribs (about 2.3 kg)

Moho

• 0.5 tsp roasted and ground cumin
• 6 cloves garlic, chopped
• 0.5 cups olive oil
• 1 cup freshly squeezed lime juice
• 2 tsp chopped fresh oregano or 1 tsp dried oregano, crumbled
• 2 teaspoons coarse salt
• 0.5 tsp freshly ground black pepper
• 2 habanero peppers, seeded and finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork loin, pork ribs, lime, cumin, oregano, Habañero pepper, mayo sauce

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Preparation:

Step 1
• In a small skillet over high heat, toast 1 tablespoon and 1/2 tablespoon of cumin seeds (including those for the mojo) until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle, and set aside 1/2 teaspoon for the mojo. Combine the remaining cumin with the garlic, lime juice, olive oil, salt, oregano, and black pepper. Trim the pork loin whole from the ribs.
Step 2
• Rub the marinade all over the loin and ribs. Place the loin back on the ribs where it was removed and tie with twine. Place in a non-reactive container, cover, and refrigerate for 4 hours or overnight.
Step 3
• Meanwhile, prepare the mojo sauce and set aside 3/4 cup to serve with the pork.
Step 4
• Preheat an outdoor grill, preparing the indirect heat zone. Place a drip pan under the grate on the cooler side of the grill. Place the pork loin, rib-side down, over the drip pan. Cover the pork with the lid facing the vent and roast, basting the pork occasionally with mojo sauce. Rotate the pork loin 180 degrees after 30 minutes to ensure even cooking. Add coals to the fire as needed to maintain an even heat. After an hour, begin basting with mojo sauce every 15 minutes and rotate the fatty portion toward the coals to ensure even cooking. Roast until a meat thermometer inserted into the center of the loin registers 140°F (60°C), about 1.5 hours total.
Step 5
• Remove the loin from the grill, cut the twine and let the meat rest for 10 minutes.
Step 6
• Meanwhile, place the ribs, loin-side down, over direct heat. Grill, turning as needed, until evenly browned, about 4 minutes. Let rest for about 5 minutes and slice into individual bones. Serve the ribs with the sliced ​​loin and the remaining mojo sauce.
  
  Moho:
  Yield: about 1 and 2/3 cups.
  
  Heat the cumin in a skillet with the garlic and salt. Cook over medium heat until the garlic begins to sizzle, about 2 minutes. Remove from heat, transfer to a non-reactive bowl, and add the remaining ingredients.

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