Grilled Rib Chops with Mojo Sauce

1. 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.

2. 2

   Grind the cumin seeds, garlic, chile, and 1 1/2 teaspoons salt with a mortar and pestle until the mixture forms a coarse paste.

3. 3

   Transfer to a small bowl.

4. 4

   Heat the oil in a small saucepan over medium heat.

5. 5

   Pour over the chile mixture.

6. 6

   Let cool completely.

7. 7

   Stir in the juices, orange zest, and parsley; season with pepper.

8. 8

   The sauce can be refrigerated, covered, until ready to use, up to 2 days (bring to room temperature before serving).

9. 9

   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).

10. 10

    Season the rib chops with salt and pepper.

11. 11

    Grill, turning once, until cooked to desired doneness, 3 to 5 minutes per side for medium-rare.

12. 12

    Serve with the mojo sauce.

* Per serving · 4 servings · Values may vary.