Ingredients Jump to Instructions ↓

  1. 2 Tbl olive oil

  2. 2 large garlic cloves , minced

  3. 1 Tbl coarse kosher salt

  4. 1 Tbl chopped fresh marjoran (1 tsp dried)

  5. 1 Tbl smoked paprika

  6. 2 tsp freshly ground black pepper

  7. 6 lbs with

  8. 8 to 10 ribs, chine bone removed

  9. 4 Lrg roasted red peppers (from 15 to 16 oz. jar) drained

  10. 6 garlic cloves , sliced

  11. 1 ripe plum tomato , coarsely chopped

  12. 1/4 C olive oil

  13. 1/2 C almonds , roasted and salted

  14. 1/4 C fresh breadcrumbs

  15. 1 C dry sherry

Instructions Jump to Ingredients ↑

  1. Combine first 6 ingredients in a small bowl, mix to a paste Spread all over pork roast Place in a roasting pan, bone side down. Let stand at room temperature one hour (or cover and refrigerate for a day), then let stand at room temp one hour before cooking preheat oven to 425 Place red peppers in a pie dish; sprinkle with garlic and chopped tomato, drizzle with oil and set aside Roast pork 15 minutes Reduce oven temp. to 325 F. Place dish with red pepper mixture alongside pork in oven; roast 30 minutes and remove pepper mixture and cool.

  2. Continue roasting pork until it registers 140 to 145 on a meat thermometer, approximately another hour and 15 minutes longer for a total roasting time of about 2 hours Remove from oven and tent with foil; let rest about 20 minutes Reserve roasting pan Chop almonds with breadcrumbs in mini processor Add pepper mixture; blend until smooth Spoon off any fat from drippings in pan Add sherry to pan; place over two burners and boil, scraping and deglazing pan until juices are reduced to about 1/4 Cup...about 7 minutes Scrape pan juices and any browned bits into mini processor and blend until smooth Season roast with salt and pepper Cut roast between bones into individual chopps and serve with sauce


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