1/4 cup Vegetable oil
1 1/2 cup Chopped onion
3 Garlic cloves, minced
1 Tbsp. dried Juniper berries, crushed
1/2 tsp. Coriander seed, crushed
1 Bay leaf
4 large, ripe tomatoes, quartered & seeded
1 1/4 cup Water
2/3 cup Cider vinegar
1/3-1/2 cup Honey
1 Tbsp. ground New Mexican red chile
1 dried medium-hot New Mexican red chili, crushed
2 tsp. Salt
1 oz. (square) Unsweetened Chocolate, grated
4-5 lb. Pork rib roast

Directions

Heat oil in a large, heavy saucepan and saute onions over medium heat until soft. Add garlic, juniper berries, coriander seed, and bay leaf. Saute for 2-3 minutes longer. Add tomatoes, water, vinegar, honey, ground and crushed chiles, and salt. Simmer, covered, for 30 minutes. Add chocolate and simmer, uncovered, for an additional 20-30 minutes or until fairly thick.

Preheat oven to 350ºF.

Place the 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. Spoon additional sauce over each portion.