Yield: 6 servings1/4 c Vegetable oil1 1/2 c Chopped onion3 Garlic cloves, minced4 Dried juniper berries,crushed1/2 ts Crushed coriander seed1 Bay leaf4 lg Ripe tomatoes, quartered, seeded1 1/4 c Water2/3 c Cider vinegar1/2 c honey1 tb Ground New Mexican red chile1 Dried medium-hot New Mexican red chile, crushed2 ts Salt1 oz Square unsweetened chocolate, grated4 lb To 5 lb pork rib roast
Heat oil in a large heavy saucepan and saute onions in it over medium heat until soft. Add garlic, juniper berries, coriander seed and bay leaf and saute for 2 to 3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chile and salt. Simmer, covered, 30 minutes. Add chocolate and simmer, uncovered, for 20 to 30 minutes, until fairly thick. Preheat oven to 350 degrees F. Place roast fat side up in a roasting pan and baste generously with the sauce. Roast for about 3 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.