Yield: 6 servings
1/4 c. vegetable oil
1 ½ c. chopped onion
3 garlic cloves, minced
4 dried juniper berries, crushed
1/2 tsp. crushed coriander seed
1 Bay leaf
4 lg. ripe tomatoes, quartered, seeded
1 1/4 c. water
2/3 c. cider vinegar
1/2 c. honey
1 tbsp. ground New Mexico red chile
1 dried medium-hot New Mexico red chile, crushed
2 tsp. salt
1 oz. square unsweetened chocolate, grated
4 lb. to 5 lb. pork rib roast
Heat oil in a large heavy saucepan and sauté onions over medium heat until soft.
Add garlic, juniper berries, coriander seed and bay leaf and sauté for 2 to 3 minutes longer.
Add tomatoes, water, vinegar, honey, ground and crushed chile and salt.
Simmer, covered for 30 minutes.
Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick.
Preheat oven to 250° degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce.
Roast for about 3 - 4 hours, basting occasionally with sauce and pan drippings.
Let roast sit for 10 minutes in a warm place before carving.
Slice and spoon additional sauce over each portion.