Name: Spanish-Style Pork Rib Roast with Pan-Roasted Romesco Sauce
Yield: 8 to 10 Servings
Ingredients: 2 tablespoons olive oil; 2 large garlic cloves, minced; 1 tablespoon coarse kosher salt; 1 tablespoon chopped fresh marjoram; 1 tablespoon smoked paprika; 2 teaspoons freshly ground black pepper; 1 8- to 10-bone heritage pork rib roast (about 6 pounds), chine bone removed; 4 large roasted red peppers (from 15- to 16-ounce 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 (about 1 1/2 ounces); 1/4 cup fresh breadcrumbs; 1 cup dry Sherry

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