Chipotle and Garlic Pork Rib Roast ala Diablo
Ingredients
- Pork rib roast with 5-6 chops
- 2 tablespoons Dijon mustard
- 3 chipotle peppers
- 4 cloves garlic
- 1 tablespoon fresh rosemary
- 1/2 cup plain breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup of Raspberry Chipotle Sauce (see recipe)
- For the Rub:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 2 teaspoons paprikaÊ
- 2 teaspoons black pepper
- Whisk all ingredients together in a bowl
- For the brine:
- 1 quart hot water
- 1/2 bottle sweet Riesling wine
- 1/3 cup kosher salt
- 1/4 cup granulated sugar
- Mix all ingredients just before using
Instructions
Use 1/2 of the rub to season the roast on all sides, then place roast in a large plastic bag and fill with the brining solution (recommend placing bag in large bowl or pot to contain any leakage). Place in refrigerator for 3-4 hours. Preheat oven to 400 degrees. Remove roast from brining solution and rinse thoroughly, then dry with paper towels. Apply the remaining rub to roast and season on all sides. In a preheated pan on high heat, add olive oil and brown roast on all sides (approximately 3 minutes per side). Remove and let stand until warm touch. Using a small food processor, mix the Dijon mustard, chipotle peppers, garlic, and Rosemary until it forms a smooth paste. Brush the mustard mix on all sides of the roast, then coat the roast with bread crumbs. Place roast on baking pan with an elevated rack and cover with foil. Place in oven for one hour, then remove foil and allow crust to brown (approximately 20 minutes). Remove roast from oven and let stand for 10 minutes before carving into separate chops. Recommend serving each chop with a drizzle of Raspberry Chipotle Sauce.
