Text 14834, 73 rader
Skriven 2011-08-18 05:20:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 098
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Ribs And Roast w/Mojo
 Categories: Pork, Bbq, Sauces
      Yield: 6 servings
 
MMMMM--------------------------MARINADE-------------------------------
      1    Generous tablespoon cumin
           - seeds
      8 cl Garlic; chopped
    1/2 c  Fresh squeezed lime juice
           - (about 4 limes)
    1/4 c  Extra-virgin olive oil
      2 tb Kosher salt
      1    Generous tablespoon dried
           - oregano; crumbled
      1 tb Fresh ground black pepper
      1    (6-chop) pork rib roast,
           - chine bone attached and
           - notched at each rib
           - (about 5 pounds)
           Mojo
 
  Toast both the cumin seeds in a small saute pan over high
  heat until fragrant, about 30 seconds. Grind the seeds in
  a spice grinder or with a mortar and pestle and reserve 1/2
  teaspoon for the Mojo. Mix remaining cumin with garlic, lime
  juice, olive oil, salt, oregano, and black pepper. Remove
  the pork loin from the ribs and chine bone by cutting between
  the meat and the bones. Rub the marinade all over loin and
  ribs. Place the loin back onto the ribs where it was removed
  and tie together with butcher's twine. Place in a nonreactive
  container, cover, and refrigerate for 4 hours or overnight.
  
  Meanwhile, make the Mojo and reserve 3/4 cup to serve with the
  pork.
  
  Prepare an outdoor grill with a medium-high fire for indirect
  grilling. Position a drip pan under grate on the cooler side
  of the grill. Set the roast rib side down over the pan on the
  side opposite from the heat. Cover, with the vent holes over
  the pork and cook, basting the meat periodically with the
  sauce. Rotate the roast 180 degrees after 30 minutes so it
  cooks evenly. (Add coals to the fire as needed to maintain
  an even heat.) After an hour, begin to baste with Mojo every
  15 minutes and set the roast on its chine (back) bone, with
  the fat facing the heat, so it browns evenly. Cook until a
  meat thermometer inserted into the center of the loin
  registers 140 degrees F, about 1 1/2 hours in all.
  
  Remove the roast from grill, cut the twine, and let the
  loin rest for 10 minutes. Meanwhile, place the ribs on
  the grill over direct heat with the side where the loin
  was attached facing down. Grill, turning as needed, until
  evenly browned, about 4 minutes. Let rest 5 minutes and
  cut between the ribs. Serve ribs with sliced loin and
  reserved Mojo.
   
  From Food Network Kitchens Get Grilling, Meredith 2005

  Yield: 6 servings
  
  Copyright 2006 Television Food Network, G.P
  
  Meal Master Format by Dave Drum - 10 June 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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