12
1 5 to 5½ pound pork roast
kosher salt
freshly ground pepper
Dissolve salt and sugar with the water in a stockpot that will t into your
refrigerator. Submerge the roast in the brine solution and refrigerate up
to 4 hours.
While roast is soaking, prepare the marinade. In a small bowl whisk
together the chopped garlic, chopped rosemary, Dijon, vinegar, and
Italian seasoning. While whisking, slowly pour ¼ cup of olive oil into
mustard base until a homogenous marinade forms.
Rinse roast well under cold water and dry thoroughly. Generously
sprinkle the roast all over with kosher salt and freshly ground pepper.
Place a 12-inch skillet over medium-high heat. Add the remaining
teaspoon of olive oil. When the oil shimmers across the pan add the
seasoned roast. Brown each side of the roast well, about 8 minutes
per side.
Once roast is well browned on all sides, slather it with the mustard/
rosemary marinade on all sides, and place on roasting rack and set
aside.
Preheat Waring Pro
®
Roaster Oven to 400°F.
Lower roast into roaster, using the arms of the rack. Reduce
temperature to 375°F. Roast until a meat thermometer reads 140°F,
about 1 hour. Baste roast with extra marinade every 15 minutes while it
is roasting. Remove roast and let rest for 10 minutes before carving.
Nutritional information per serving (6 oz.):
Calories 279 (51% from fat) • carb. 1g • pro. 32g • fat 15g • sat. fat 5g
• chol. 90mg • sod. 118mg • calc. 24mg • fiber 0g
Roasted Barbecue Ribs
Makes 4 to 6 servings
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon oregano
¼ teaspoon cayenne powder
4 pounds trimmed spareribs
12 ounces beer
2 cups prepared barbecue sauce
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