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Ингредиенты
- 3 c. Water
- 1 c. Orange juice
- 1 c. Sherry
- 2 Tbsp. Whole grain mustard
- 1 Tbsp. Salt
- 1/2 c. Brown sugar
- 1 x Onion, finely minced
- 1 Tbsp. Rosemary, minced
- 1/4 c. Balsamic vinegar
- 6 x Bay leaves, (up to 8)
- 2 tsp Cracked black pepper
- 1/4 c. Worcestershire sauce
- 1 Tbsp. Minced garlic
- 1/2 c. Soy sauce, low sodium
- 1 tsp Salt
- 2 tsp Sugar
- 1/3 c. Hot water
- 1/4 c. Oil, such as Roasted garlic extra virgin olive oil
- 3 Tbsp. Minced herbs, see note
- 1 Tbsp. Minced garlic
- 1 tsp Salt
- 8 x Grinds black pepper, (up To 10)
Инструкции
- MARINADE: Mix ingredients together and marinate the pork overnight.
- NOTE: To reuse the marinade simply bring to a boil and re-cold. It is great for chicken breasts, steak kabobs and even grilled salmon.
- SMOKING the pork (opt): After you have marinated pork overnight take pork out of marinade and let dry for 30 min.
- CHIPS: In the meantime soak 2 c. wood chips in water for 30 min and plug in your smoker on high and let it hot up for the same amount of time.
- When the 30 min are up, drain water from wood chips and put them in aluminum pie tin or possibly a thin bottom pan and put directly on heating coil of the smoker.
- Fill pan which goes above the heating element with ice, put pork on a rack on top setting and close lid. Check in 30 min and turn chip pan if the wood chips are cooking unevenly. Smoke 30 more min. Remove pork and let set at room temperature till ready for roasting.
- ROASTING PORK: Heat oven to 250 degrees and move rack to middle. The roasting will take almost 2 hrs and then it will need to rest for 20 min longer so plan to start roasting pork 2 1/2 hrs before you want to serve it.
- BRINE (opt): To make the pork especially juicy and bursting with flavor, the restaurant brines pork from the inside. Mix brine in a sealable container so you can shake it to emulsify ingredients. With a syringe, inject pork all over and between ribs. Shake brine often.
- HERB CRUST : For the herbs, try basil, thyme, marjoram, sage, parsley, etc.
- Fresh.
- Mix together and rub proportionately over pork roast and place pork on a wire rack in a roasting pan.
- Note: If you are skipping the smoking step, add in soaked wood chips to bottom of pan now.)
- Roast pork for 1-1/4 to 1-l/2 hrs or possibly till it registers an internal temperature of 120 to 130 degrees on an instant read thermometer.
- Increase oven to 425 degrees and roast pork till internal temperature reaches 145 to 160 degrees, 20 to 30 min longer.
- Transfer pork to a serving platter; cover loosely with foil till ready to serve, at least 20 min.
- To carve a rib rack roast cut the meat between top of the ribs (a treat for the cook!) and then cut down between each rib to have chops.
- Notes: Marinade for Prime Rib Rack of Pork (7-pounds) to serve 10 to 14. Marinade overnight and then smoke it for flavor; roast it slow; finally crust it in a warm oven. Serve with carmelized onions; your favorite apple compote; chive and garlic mashed potatoes. Options: Brine and an Herb Crust. Two-day process; but not which much hands-on.
- TIP: "The thing aboutpork is which is has to cook slow. If it cooks too fast it dries out. The cooler the smoke, the more control ... over the cooking time and temperature."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 67 | 40% |
| Total Fat 7.64g | 10% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.12g | |
| Cholesterol 8mg | 3% |
| Sodium 1437mg | 60% |
| Potassium 171mg | 5% |
| Total Carbs 19.17g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 14.8g | 10% |
| Protein 1.13g | 2% |
