The Edna Lewis Cookbook by Edna Lewis

Author:Edna Lewis
Language: eng
Format: epub
Publisher: Axios Press
Published: 2016-09-04T16:00:00+00:00

Roast Ribs of Pork with Peanut Sauce

I have found that roast ribs of pork are both juicier and more flavorful than the tenderloin. Also, the ribs serve as a good case to hold the meat together while it roasts.

Roast Ribs of Pork

• 5 to 6 pounds loin of pork cut from the rib end (about 12 chops)

• 2 teaspoons salt

• 1 teaspoon freshly ground pepper

• ¼ teaspoon powdered ginger

• Watercress, enough to cover serving platter

1. Preheat the oven at 400°F for 15 minutes.

2. Carve the meat out of the ribs in one whole piece. Mix together the salt, pepper, and ginger and rub it into the meat. Place it back against the ribs, and tie in place with white string in about 4 places.

3. Place the roast fat side up on a double sheet of greased foil. Draw the foil close to the meat to form a 1½” to 2” deep trough that will hold the juices close to the meat. This will help keep the pork juicy inside and crisp outside.

4. Set the roast in a shallow baking pan, and place in the center of the oven. Allow 2 to 2½ hours for roasting.

5. Baste the pork 4 or 5 times with the pan juices.

6. When the pork has turned a rich brown and is springy to the touch, and the juices run clear when you prick it with a fork, remove it from the oven. Lift the meat off the foil and place it on a heated platter. Set it back in the oven or in a warm place while you prepare the sauce.

7. To make the sauce, you will want the juices that collected in the foil. Pour them into a bowl or saucepan and skim off the fat before adding them to the peanut mixture.

8. Just before serving, cut the strings tied around the roast, then lift the meat off the ribs and place on a bed of watercress on a warm serving platter.

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