Barbecued Rib Roast of Pork

Name: Barbecued Rib Roast of Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps ancho chile powder; 10 servings Chile-Spiked Barbecue Sauce; 1 teaspoons cayenne pepper; 237 milliliters chicken stock, canned low-sodium broth or water; 3 Tbsps dried thyme; 1 large garlic clove, minced; 3 Tbsps Hungarian sweet paprika; 2 Tbsps maple syrup; 3 kilograms bone-in pork rib roast, chine bone removed (about; 2 teaspoons salt; 2 Tbsps vegetable oil

Barbecued Rib Roast of Pork might be just the main course you are searching for. This recipe covers 35% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 608 calories, 61g of protein, and 36g of fat per serving. This recipe serves 10. It will be a hit at your valentin day event. If you have salt, chicken stock, thyme, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, combine the ancho chile powder with the paprika, thyme, salt, cayenne and garlic.

Ingredients you will need

Ground Cayenne Pepper

Paprika

Garlic

Thyme

Salt

Equipment you will use

Bowl

Set the pork roast, meaty side up, on a rack in a flameproof roasting pan.

Ingredients you will need

Pork Roast

Equipment you will use

Roasting Pan

Combine the oil and maple syrup in a small bowl and rub the mixture all over the roast. Generously coat the meat with the spice mix and let stand at room temperature for about 1 hour.

Ingredients you will need

Maple Syrup

Dry Seasoning Rub

Meat

Cooking Oil

Equipment you will use

Bowl

Preheat the oven to 37

Equipment you will use

Oven

Roast the pork in the lower third of the oven for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center of the roast registers 14

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Let the roast stand for 15 minutes. Carve the roast by cutting between the bones. Arrange the chops on a large platter.

Pour off the fat from the roasting pan. Set the pan over high heat, add the stock and the meat juices from the platter and boil, scraping up any brown bits from the bottom of the pan, until reduced to 1/3 cup.

Ingredients you will need

Stock