A popular middle eastern treat is a flavorful fried food, the falafel. Made from spices and chick peas (aka garbanzo beans), these are a crunchy meatless alternative. Falafel is traditionally served with Tahini, which is sesame seed paste.
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.
Patience and Choice
This recipe is a good opportunity to talk about two things: patience and choice. There is no wrong way to make chili. I’m sure you could produce a chili recipe that neither yourself nor others would enjoy with no excessive effort. But there’s also a good chance you’ll produce a reasonably tasty result. One thing can help significantly in that regard, and that is patience.
