Friday, April 3, 2015

♥ Pork Rib Roast (AKA: Crown Pork Roast)


























Not everyone is making ham for Easter.  Personally, I love rib roasts...pork or beef. There's just something about cooking rib roast that says "home." The house gets all warm and the aromas are out of this world. I make my roasts just like I make my oven baked spare ribs that are so popular here at Welcome Home. I start off making my own combination of seasonings in a dry rub and then roast it slowly in the oven using steam to keep it moist and tender.  It's delicious.... moist and juicy and fall off the bone tender!






















Pork Rib Roast 
(AKA: Crown Pork Roast)



Dry Rub

1 cup brown sugar, firmly packed


1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder                                     
2 tablespoons course salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Mix all dry seasonings and ingredients together until blended. Lay roast on plastic wrap and rub generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the roast off the bottom of the pan. Discard plastic wrap and lay your roast on top of the rack. Then fill the bottom of the pan with water under the ribs making sure the roast is not touching the water. Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.

Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4 hours or until bones can slide out easily when pulled from the roast. 



























Remove from oven and carefully remove foil so that steam escapes. Carefully use tongs to lift the roast to a platter. Tent loosely with foil and allow to rest for about 10 minutes before carving. Remove foil, slice between the rib bones and serve.














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