Yield: 6 servings
1/4 c  Vegetable oil
1 1/2 c  Chopped onion
3    Garlic cloves, minced
4    Dried juniper berries,crushed
1/2 ts 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 tb Ground New Mexican red chile
1    Dried medium-hot New Mexican red chile, crushed
2 ts Salt
1 oz Square unsweetened chocolate, grated
4 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.