You see pork ribs eaten all over the South. Everybody’s got their favorite recipe, but the ribs are always slow-smoked and basted in sweet sauce. I wanted some different flavors here. I got to thinking about a Cuban pig roast . . . the garlic, the citrus, the smoke aroma, the moist and tender meat
This dish works best as an hors d’oeuvre, but it could be a light lunch too. It’s incredibly beautiful to look at and it can be made ahead in stages, so it’s perfect for entertaining.