Serve this dish with a platter of mixed garden tomatoes drizzled with olive oil and sprinkled with coarse salt.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Make the mojo sauce: Toast the cumin seeds in a dry small skillet over high heat, swirling the pan occasionally, until fragrant, about 1 minute. Grind the cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until the mixture forms a coarse paste. Transfer to a small bowl.
Step 2
Heat the oil in a small saucepan over medium heat. Pour over the chile mixture. Let cool completely. Stir in the juices, orange zest, and parsley; season with pepper. The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).
Step 3
Heat the grill to medium (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds). Season the rib chops with salt and pepper. Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Serve with the mojo sauce.
