Pernil is one of my favorite pork dishes. I love the Cuban/Puerto Rican marinade used for slow-cooked roast pork shoulder (pernil) so I decided to use it to marinate boneless, country-style ribs and grill them. The sweet-tart orange-cranberry sauce is the perfect complement to the pork. Optionally, you can baste the ribs with the sauce the last 5 minutes on the grill. Serve topped with sauce or with a bowl of sauce on the side. Black Beans and Yellow Rice are the natural companions with this delicious pork dish. Buen provecho!

1. Marinate the Pork:
Ingredients:

• 3 pounds boneless country-style ribs about an inch thick

• 1 cup coarsely chopped cilantro leaves

• 1/2 cup fresh orange juice

• 1/2 cup fresh lime juice

• 9 garlic cloves, finely chopped

• 1 small onion chopped

• 3 tablespoons finely chopped oregano

• 1 1/2 tablespoons extra-virgin olive oil

• Kosher salt Pepper

Combine all the ingredients in a large plastic bag and marinate at least 4 hours up to overnight.

2. Make the Sauce: Ingredients:

• ¾ cup all-natural orange marmalade

• ¼ cup dried cranberries

• 4 tablespoons rice vinegar

• ½ teaspoon low-sodium soy sauce

• 2 medium cloves fresh minced garlic

• 1 teaspoon fresh minced ginger

• 1/16-1/4 teaspoon cayenne powder (or to taste)

• ¾ cup chicken broth

Combine the first seven ingredients in a saucepan and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Add the chicken broth, bring back to a simmer and reduce for another 10 minutes. Set aside to bring to room temperature.

3. Grill the Pork

1. Prepare a medium-hot fire in charcoal grill; medium-hot gas grill.

2. Remove the ribs from the marinade and wipe off any herbs sticking to the meat.

3. Place ribs on grill over medium heat, close the lid and sear for 2-3 minutes per side.

4. Move the meat to indirect heat and cook 5 minutes per side. (10 minutes) Check doneness with an insta-read thermometer. Finished temperature should be 140-145 and the juices of the meat should run clear or very slightly pink when pierced with a fork. The finished meat should be barely pink and juicy.

5. Remove from grill and let rest 3 minutes.

6. Serve topped with sauce, or with sauce on the side.

Wine pair: a medium-bodied red wine from the Rhone Valley; Merlot; medium-bodied Rioja; or red wine from the Portuguese Douro Valley. Avoid heavy tannin wines.