SUNNY'S 12TH DISTRICT PORK RIB ROAST
Provided by Sunny Anderson
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat a grill for direct and indirect cooking to 425 degrees F.
- Brush the pork loin all over with the olive oil and sear on all sides over the direct heat of the grill, about 15 minutes. Let cool until easy to handle, then brush the mustard on all sides of the flesh.
- In a medium bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt and pepper. Sprinkle on all sides of the pork, coating evenly.
- Place the pork, rib-side down, over the indirect heat of the grill. Lower the grill to 350 degrees F.
- In a small bowl mix the warm water, sugar and lime juice until the sugar is dissolved. Use a brush or pour into a spray bottle to baste or spritz the pork lightly while cooking, starting 20 minutes into the cooking time and continuing every 15 minutes until done. Remove from the grill when a thermometer inserted in the center (avoiding bone) rapidly reaches 145 to 150 degrees F, about 1 hour 30 minutes total. Remove and cover lightly with aluminum foil and allow to rest 15 to 20 minutes before slicing and serving.
PORK ROAST
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
- While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
- Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
- Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
- For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
- Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.
SPICY RIB RUB FOR PORK ROAST
The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.
Provided by Claudia Dawn
Categories Pork
Time 1h35m
Yield 1/8 Cup
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Rub on a 2 ½ to 3 pound pork roast.
- Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
- Do not overcook.
PORK RIB ROAST WITH ROSEMARY & SAGE
Steps:
- Open the flap of meat next to the rib bones and rub the garlic onto the meat and bones down to the loin meat. Sprinkle liberally with salt, ground pepper, and half the rosemary and sage. Rub the seasonings into the meat. Reassemble the roast and use kitchen string to tie the meat and bones together (see page 118). Season the outside of the roast, again liberally, with salt, pepper, and the remaining herbs, and rub into the meat. The chopped garlic goes on the inside of the roast; if rubbed onto the outside, it will burn in the oven. Wrap up the roast in the butcher paper, or lightly cover, and refrigerate.
- Remove the roast from the refrigerator an hour or so before cooking to let it come to room temperature. Put it in a roasting pan, bone side down; the bones make a sort of natural roasting rack. Preheat the oven to 400°F. Cook the roast for 30 minutes or so, then turn it over in the roasting pan, bone side up, and cook for another 20 minutes. Turn the roast again, bone side down, and cook another 20 minutes or so, until the internal temperature registers 130°F. When the roast is done, let it rest for 15 to 20 minutes before carving.
- Skim off some of the fat from the roasting pan, add some water or stock, and scrape up all the browned bits on the bottom of the pan. Pour the juices into a small saucepan and keep warm. When ready to serve, remove the strings from the roast, and cut the meat into thick chops with the bones, or cut the rack of rib bones away from the meat, and slice between the bones to separate them. Return them to the oven for a few minutes if you like them crustier. To the juices in the saucepan, add the juices released from the roast after resting and carving. Slice the meat and serve with the warm juices and the rib bones.
PORK RIB RUB
A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!
Provided by Babel Phaedrus
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g
EASY STANDING RIB ROAST
The rub will form a crust of flavor for the meat.
Provided by SharoninTN
Categories Main Dish Recipes Roast Recipes
Time 1h50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Brush rib roast lightly with olive oil. Rub sea salt, black pepper, and garlic into the roast. Place fatty-side up on a rack set inside a shallow pan.
- Roast in the preheated oven until browned, about 30 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and tent pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C), about 1 hour.
- Let rib roast stand for 10 to 20 minutes before carving.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 1.7 g, Cholesterol 107.6 mg, Fat 32.5 g, Fiber 0.6 g, Protein 33.3 g, SaturatedFat 12 g, Sodium 3605.1 mg
HERBED PORK RIB ROAST
My husband, Dale, created this recipe, and it's become the specialty of the house. The seasoning also works well on pork chops, beef roast and chicken.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. , Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 356 calories, Fat 24g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 88mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
MY LOVELY PORK ROAST (RIB TIP)
Made this for some friends this weekend and it was delicious! I used the rib tip because the bone gives it so much flavor and moisture, but the garnishing can be used on any pork roast. Enjoy!
Provided by Jujucooks
Categories Pork
Time 2h45m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Garnish the piece of meat in advance; it will give the flavor a lot more depth.
- Pat the roast dry with a paper towel.
- With a long thin knife, insert the cloves of garlic into the meat--two by the bone and the other two through the top of the meat.
- Rub a little olive oil on the surface;.
- Add salt and pepper, making sure you cover every sides.
- Sprinkle with half the fresh thyme. Roll tightly into a plastic wrap and leave in the fridge for at least 5 hours, or even over night.
- Preheat oven at 325°F.
- In roasting pan at medium high, heat the olive oil.
- Seize the meat for about one minute to two minute on each side, making sure all sides are nicely browned.
- Cover every side of the meat with the Dijon mustard; no need to cover the bone part.
- Sprinkle the rest of the thyme and add a bit of salt and pepper to taste.
- Cook uncovered for 2.5 hours or until the meat has reached 155°F.
- Cover with foil and let sit for 10 minutes before serving.
Nutrition Facts : Calories 330, Fat 12.3, SaturatedFat 3, Cholesterol 153.5, Sodium 887.9, Carbohydrate 2.5, Fiber 0.9, Sugar 0.2, Protein 49.9
ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS
Steps:
- Preheat oven to 350°F.
- In a large roasting pan combine carrots and onions and sprinkle with bacon.
- Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
- Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
- Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.
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- Put the pork on a rack in a roasting pan fat side up. If you don’t have a rack use about 5 stalks of celery arranged in the pan.
- Roast until the internal temperature is 145-160°F, 20 to 25 minutes per pound. 145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.
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- In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
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