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Recipes
May 2009

Spanish-Style Pork Rib Roast with Pan-Roasted Romesco Sauce

By Bruce AidellsPhotography by Hans Gissinger

5.0

(3)

Image may contain Roast Food and Pork

Recipe information

  • 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

Need to make a substitution?

Preparation

  1. Step 1

    Combine first 6 ingredients in small bowl; mix to paste. Spread paste all over pork. Place in roasting pan, bone side down. Let stand at room temperature 1 hour (or cover and chill up to 1 day, then let stand at room temperature 1 hour before continuing).

    Step 2

    Preheat oven to 425°F. Place red peppers in pie dish. Sprinkle garlic and chopped tomato over; drizzle with oil and set aside.

    Step 3

    Roast pork 15 minutes. Reduce oven temperature to 325°F. Place dish with red pepper mixture in oven alongside pork. Roast 30 minutes, then remove peppers from oven and cool.

    Step 4

    Continue roasting pork until instant-read thermometer inserted into thickest part registers 140°F to 145°F, about 1 hour 15 minutes longer (about 2 hours total). Transfer pork to platter. Tent with foil; let rest 20 to 30 minutes. Reserve roasting pan.

    Step 5

    Chop almonds with breadcrumbs in mini processor. Add roasted pepper mixture and blend until smooth. Spoon off any fat from drippings in roasting pan. Add Sherry to pan. Place over 2 burners and boil until pan juices are reduced to 1/4 cup, stirring up browned bits, about 7 minutes. Scrape pan juices into sauce base in mini processor. Blend until smooth. Season sauce to taste with salt and pepper.

    Step 6

    Cut roast between bones into individual chops. Serve with sauce.

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