2 pounds pork roast
1/2 cup olive oil
1 cup white wine
1 onion, finely chopped
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon paprika
1 teaspoon Worcestershire sauce (optional)
1 teaspoon white sugar
1 teaspoon molasses
3 tablespoons dry white wine
Melt margarine in a large saucepan over medium heat, remove from heat, and stir in olive oil, white wine, onion, garlic, salt, crushed red pepper flakes, oregano, cilantro, and paprika. Mix gently to keep mixture from sticking together. Reduce heat to medium; cook, stirring occasionally, for 3 minutes.
Add wine and sugar, stirring occasionally, until sugar has dissolved; sprinkle mixture on roast, turning roast to coat. Heat slowly to 350 degrees F (175 degrees C).
Brush roast thoroughly with olive oil mixture. Cover, and marinate in refrigerator overnight. Brush perforated metal foil in bottom of large plastic pan with wine mixture. Place roast on foil. Remove foil, and sprinkle with sugar, molasses, and white wine mixture. Place aluminum foil over roast and fill with marinade mixture. Seal foil tightly around roast.
Put lid on foil and screw in ribs. Brown on both sides and keep warm.
Place rack into pan. Heat oven to 375 degrees F (190 degrees C), or 250 degrees C to 275 degrees F (120 to 140 degrees C), depending on roast size.
Fry ribs in preheated oven for 8 to 10 minutes per side, or until internal temperature of meat reaches 165 degrees F (80 degrees C). Immediately remove foil from rack.
Return ribs to rack and place rack in oven. Cover rack with aluminum foil, and place on rack high, covering foil with foil. Heat oven to 350 degrees F (175 degrees C).
Remove rack from oven and remove rack from cooker. While racks are preheated, place on oven rack. Transfer ribs to pan and place rack in pan. Simmer for 45 minutes. Remove rack from pot, place pan on stove, and bring water to a full boil. Cover pot and boil for 15 minutes, or until liquid is reduced.
Remove cream from rind and whip cream until stiff. Add lemon zest and 3 tablespoons white wine. Beat with electric whisk for 1 minute, then slowly fold into rind mixture.
Return ribs to pot and stir in lemon zest and 3 tablespoons white wine. Sprinkle with tomato paste and chopped pimento peppers. Pour marinade mixture over ribs, cover, and simmer for another minute. Turn ribs, and cook an additional 10 minutes. Serve immediately.
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