Barbecued Rib Roast of Pork Recipe

Name: Barbecued Rib Roast of Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons ancho chile powder; 2 1/2 tablespoons Hungarian sweet paprika; 2 1/2 tablespoons dried thyme; 1 1/2 teaspoons salt; 1/2 teaspoon cayenne pepper; 1 large garlic clove, minced; 1 bone-in pork rib roast, chine bone removed (about 6 1/2 pounds); 2 tablespoons vegetable oil; 2 tablespoons maple syrup; 1 cup chicken stock, canned low-sodium broth or water; Chile-Spiked Barbecue Sauce

Servings: persons

2 1/2 tablespoons ancho chile powder
2 1/2 tablespoons Hungarian sweet paprika
2 1/2 tablespoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 large garlic clove, minced
1 bone-in pork rib roast, chine bone removed (about 6 1/2 pounds)
2 tablespoons vegetable oil
2 tablespoons maple syrup
1 cup chicken stock, canned low-sodium broth or water
Chile-Spiked Barbecue Sauce

1
In a small bowl, combine the ancho chile powder with the paprika, thyme, salt, cayenne and garlic.
2
Set the pork roast, meaty side up, on a rack in a flameproof roasting pan.
3
Combine the oil and maple syrup in a small bowl and rub the mixture all over the roast.
4
Generously coat the meat with the spice mix and let stand at room temperature for about 1 hour.
5
Preheat the oven to 375.
6
Roast the pork in the lower third of the oven for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center of the roast registers 140.
7
Let the roast stand for 15 minutes.
8
Carve the roast by cutting between the bones.
9
Arrange the chops on a large platter.
10
Pour off the fat from the roasting pan.
11
Set the pan over high heat, add the stock and the meat juices from the platter and boil, scraping up any brown bits from the bottom of the pan, until reduced to 1/3 cup.
12
Add the meat juices to the Chile-Spiked Barbecue Sauce.
13
Serve the roast with the barbecue sauce on the side.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 tablespoons ancho chile powder, 2 1/2 tablespoons Hungarian sweet paprika, 2 1/2 tablespoons dried thyme, 1 1/2 teaspoons salt, and more.

Yes, Barbecued Rib Roast of Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Rib Roast of Pork

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