Combine garlic, cumin, salt, pepper, lemon juice, lime juice, oregano, and olive oil. Reserve 1/2 cup of marinade for basting. Marinate pork rack with remaining mojo marinade and let sit overnight, basting a few times.
Remove pork from marinade and place on a roasting rack. Season with pork rub and place in preheated 350-degree oven. Roast until internal temperature of 130° is reached, basting throughout cooking time.
Remove from oven and let rest for juices to redistribute evenly.
Slice rack between each bone and place chops on preheated grill pan or heated grill. Cook chops on both sides just until warm throughout and desired internal temperature of 145° is reached.
Serve with sweet potatoes, cilantro rice, and cranberry ketchup.
