GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH
Categories Pork Rosemary Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make relish:
- Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to processor; using on/off turns, puree peppers coarsely. Transfer peppers to bowl. Mix in remaining ingredients. Season relish to taste with salt and pepper. Let stand 1 hour. (Relish can be prepared 1 day ahead. Cover and refrigerate.)
- Make pork:
- Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth. Spread rosemary puree evenly over pork. Let stand while preparing barbecue.
- Stand charcoal chimney on nonflammable surface. Place torn newspaper in bottom of chimney; add charcoal briquettes. Light paper through hole near bottom of chimney. Let charcoal burn until ash is just gray, 30 minutes.
- Open vents at bottom of barbecue. Remove top rack. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch. Set pan with water on rack next to charcoal. Return top rack to barbecue.
- Place pork roast, bone side down, on top rack over drip pan. Cover barbecue with lid, positioning top vent directly over pork. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack. Leave thermometer in place during cooking. Grill pork 1 hour, maintaining temperature of 325°F by opening top and bottom vents wider to increase heat and closing vents to decrease heat. Leave any other vents closed.
- Using tongs, turn pork over. Cover barbecue. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140°F to 145°F, about 15 minutes longer; temperature in barbecue may fall below 325°F during last 30 minutes.
- Transfer pork to platter, leaving meat thermometer in place. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150°F to 155°F). Cut pork between bones to separate chops. Serve with red pepper relish.
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Tithi Bhottacharajo
[email protected]I've made this recipe several times and it's always a hit. The pork is always cooked perfectly and the rosemary coating is so flavorful. I highly recommend this recipe!
Munyua Wangui
[email protected]This recipe was easy to follow and the pork turned out great! I will definitely be making this again.
Crystal Miller
[email protected]I made this recipe last night and it was amazing! The pork was so tender and the rosemary coating was perfect. I will definitely be making this again.
Nkululeko Ndlovu
[email protected]This was a great recipe! The pork was very tender and flavorful. I will definitely be making this again.
Jaime Ramos
[email protected]I've made this recipe several times and it's always a hit. The pork is always cooked perfectly and the rosemary coating is so flavorful. I highly recommend this recipe!
Heather Johnson
[email protected]This recipe was easy to follow and the pork turned out great! I will definitely be making this again.
Eric Barnes
[email protected]I made this recipe last night and it was amazing! The pork was so tender and the rosemary coating was perfect. I will definitely be making this again.
Karl plays Minecraft
[email protected]This was a great recipe! The pork was very tender and flavorful. I will definitely be making this again.
Robeul Robeulu
[email protected]I've made this recipe several times and it's always a hit. The pork is always cooked perfectly and the rosemary coating is so flavorful. I highly recommend this recipe!
Rachel Moody
[email protected]This was absolutely delicious! I made it for a dinner party and everyone raved about it. The pork was so tender and juicy, and the rosemary coating was perfect. I will definitely be making this again.