Skip to main content

Gin-Washed Pork Rib Roast, With Ribs This Time

By

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.


Remove pork from the oven and let rest for 10 to 15 minutes before slicing.

I served this with smashed potatoes and steamed green beans and happily crossed this off my to-cook list!
Labels:

Comments

  1. KarenDecember 31, 2019 at 5:53 PM

    We are huge gin fans here, with about 8 varieties in our liquor cabinet. This is really intriguing!

    ReplyDelete
  2. A Day in the Life on the FarmJanuary 2, 2020 at 5:36 PM

    Your rib roast looks perfect

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more