Spanish-style Pork Rib Roast

Featured by Viña Bujanda in the International Wine Club.
Spanish-style Pork Rib Roast

Description

Traditional Spanish-style pork rib roast drizzled with a delicious sauce and seasoned with salt and pepper. Serve this dish with a bottle of Tempranillo.

Yield: 1 Roast
Prep Time: 65 Minutes
Cook Time: 160 Minutes

Ingredients


• 2 Tbs. olive oil
• 2 large garlic cloves, minced
• 1 Tbs. coarse kosher salt
• 1 Tbs. chopped fresh marjoram
• 1 Tbs. smoked paprika
• 2 tsp. freshly ground black pepper
• 1 8-10 bone heritage pork roast (about 6 lbs), chine bone removed
• 4 large roasted red peppers (from 15-16 oz. jar), drained
• 6 garlic cloves, sliced
• 1 ripe plum tomato, coarsely chopped
• 1/4 cup olive oil
• 1/2 cup Marcona almonds or roasted salted almonds
• 1/4 cup fresh breadcrumbs
• 1 cup dry Sherry

Instructions


Combine first six ingredients in small bowl; mix to paste. Spread paste all over pork. Place in roasting pan, bone side down. Let stand at room temperature 1 hour (or cover and chill up to 1 day, then let stand at room temperature 1 hour before continuing.

Preheat oven to 425 degrees. Place red peppers in pie dish. Sprinkle garlic and chopped tomato over; drizzle with oil and set aside. Roast pork 15 minutes. Reduce oven temperature to 325. Place dish with red pepper mixture in oven alongside pork. Roast 30 minutes, then remove peppers from oven and cool. Continue roasting pork until instant-read thermometer inserted into thickest part registers 140-145 degrees, about 1 hour and 15 min. longer (about 2 hours total). Transfer pork to platter. Tent with foil; let rest 20 to 30 min. Reserve roasting pan.

Chop almonds with breadcrumbs in mini processor. Add roasted pepper mixture and blend until smooth. Spoon off any fat from drippings in roasting pan. Add Sherry to pan. Place over 2 burners and boil until pan juices are reduced to 1/4 cup, stirring up browned bits, about 7 minutes. Scrape pan juices into sauce base in mini processor. Blend until smooth. Season sauce to taste with salt and pepper. Cut roast between bones into individual chops. Serve with sauce.



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