Back in July, I hosted Food'N'Flix and asked folks to watch The Guernsey Literary and Potato Peel Pie Society. You can read my Food'N'Flix invitation here. You can see what inspired me (here) ...however, I couldn't find a pork roast with the ribs attached at that time. So, when I saw one this week, I snatched it up. And I redid my Guernsey roast - with ribs this time.
Ingredients serves 4 to 6
- one pork rib roast with, at least, 4 ribs (mine was nearly 4 pounds)
- 1/2 C gin (I used a terroir gin from St. George)
Dry Rub
- 1 C organic dark brown sugar
- 3 T pimentón (smoked Spanish paprika)
- 1 t ground cumin
- 1/2 t paprika
- dash of ground coriander
- dash of ground cardamom
- freshly ground sea salt
- freshly ground pepper
Procedure
The night before, or first thing in the morning, prepare the rub. Combine all ingredients, and mix thoroughly until well blended. Brush the gin over the surface of the roast, then pat the rub onto all the surfaces, going heavier on the meaty side. Refrigerate for as many hours as you can; I ended up leaving it for 8 hours.
Bring the rubbed roast out of the fridge to let it come to room temperature while you heat the oven. but at least 30 minutes. A couple of tips for roasting meat: always roast uncovered and always roast fat side up!
Preheat the oven to 500°F. Set the pork in a small roasting pan. Roast the pork for 15 minutes, then reduce the oven temperature to 325°F.
Continue roasting the pork for 15 minutes for every pound that it weighs. Mine was a full four pound roast, so I roasted for an additional 60 minutes.
I served this with smashed potatoes and steamed green beans and happily crossed this off my to-cook list!
We are huge gin fans here, with about 8 varieties in our liquor cabinet. This is really intriguing!
ReplyDeleteYour rib roast looks perfect
ReplyDelete