In a medium bowl, combine minced garlic, juice of limes, freshly squeezed orange juice, ground cumin, dried oregano, and a pinch of salt and black pepper. Whisk until well-blended.

Carefully peel the ripe plantains and slice them diagonally into uniform ½-inch thick pieces.

Add the sliced plantains to the bowl with the mojo marinade, gently tossing to ensure each piece is well-coated. Let marinate for at least 10 minutes.

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the marinated plantain slices in a single layer and roast for 20-25 minutes, flipping halfway through.

Remove from oven and transfer to a serving platter. Garnish with chopped cilantro and serve with lime wedges.