Southwestern Pork Rib Roast
Today I’ve got a real treat for you–a “standing” pork rib roast. Is this the same cut as a beef “standing rib roast”, with the distinction of it oinking instead of mooing? Yes, it is! You can find these also will, on the larger sizes (more ribs) be called “crown roast” (once again, regardless whether beef or pork). The crown roast is sliced and tied in a hoop and they make a very decorative presentation. I, however, want to actually serve bone-in chops, not actually do any table carving.
The rib roast recipe yielded 5 very large and juicy chops. The roast I bought weighed in at just under 4 pounds. You can easily scale up your rub and sauce recipes to make this feed a lot of people. I wouldn’t cook this meat to over 160 degrees and consider it may rise some when resting. I’ve heard many people complain about pork versus beef, because it’s not as juicy or flavorful in their experience. It shocks someone when they’re finally served a piece that missed the sorting bin for the shoe leather plant. Probably Big Beef trumping up some bad PR for old Porky, it turns out people have been overcooking their pork for years. It may be “the other white meat”, but a little pink is ok in my book. Cook it how you’re comfortable though.
The Meat
1 – pork rib roast
The Rub
1 tbsp powdered garlic
3 tsp oregano
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1 tsp black pepper
1 tbsp paprika
The Sauce
1 tbsp flat leaf parsley, stemmed and minced
1 tbsp cilantro, stemmed and minced
3 tbsp coriander
1 can chicken broth
3 cloves garlic
1/3 cup olive oil
1/3 cup red wine vinegar
1 chopped shallot
2-3 oz (about half small can) of tomato paste
Preheat oven to 500 degrees.
You’ll start by mixing together spices (“the Rub”). Make sure they are well-distributed with a fork in a small bowl. Next add your roast into a roasting pan. Using your hands, rub the spices onto the entire surface of the meat. You want a solid coating of spices, not just a sprinkle here or there.
Next put your roast into the oven. Keep in mind you’ll want to work on your sauce while the meat cooks. Cook 10 minutes at 500. Reduce heat to 350 and cook 1 more hour. Temperature at this time should be about 160 degrees. Test it with a meat thermometer driven into the thickest and center part of the meat.
To make your sauce, bring all ingredients except tomato paste to a rapid boil in a medium sauce pan. You’re going to strain this off, so the coarseness of your chopping is relatively unimportant. Typically, I’m fairly OCD about the texture and size of the chopping and slicing, as it impacts the texture of finished product. Prep work is very easy and moves quickly when you don’t have to worry about precision.
Continue boiling sauce for 15 minutes, stirring constantly. Reduce to slow simmer. When your roast is done cooking, remove it from the oven and allow it to rest the final 10-15 minutes while you work on your sauce again. Add tomato paste to the sauce to thicken it. Whisk the paste in vigorously until it is completely incorporated. Taste and add salt and pepper to taste.
Pour sauce over a strainer into a gravy boat. If you don’t have one, pyrex measuring cups or even a cup and a large spoon or small ladle will work. Slice bone-in chops from the roast. This may take a little practice, as there’s a narrow target area opposite the meaty part for each cut. Serve at once, either spooning a little of your sauce over top or bottom of each chop, or letting your guests do it themselves. Either way keep sauce on the table in case anyone wants more.
I served this with a serrano, cilantro and lime rice and a “south of the border” stuffing.
