Skip to main content

Gin-Washed Pork Rib Roast, With Ribs This Time


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!

Comments

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

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