Grilled Tuscan Pork Rib Roast With Rosemary Coating and Red Pepp Recipe

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Grilled Tuscan Pork Rib Roast With Rosemary Coating and Red Pepp
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Ingredients
15
Count
Nutrition
875
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. Make relish:.
  2. Char peppers directly over gas flame or in broiler until blackened on all sides.
  3. Enclose in paper bag 10 minutes.
  4. Peel and seed peppers.
  5. Transfer peppers to processor; using on/off turns, puree peppers coarsely.
  6. Transfer peppers to bowl.
  7. Mix in remaining ingredients.
  8. Season relish to taste with salt and pepper.
  9. Let stand 1 hour.
  10. (Relish can be prepared 1 day ahead. Cover and refrigerate.).
  11. Make pork:.
  12. Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth.
  13. Spread rosemary puree evenly over pork.
  14. Let stand while preparing barbecue.
  15. Stand charcoal chimney on nonflammable surface.
  16. Place torn newspaper in bottom of chimney; add charcoal briquettes.
  17. Light paper through hole near bottom of chimney.
  18. Let charcoal burn until ash is just gray, 30 minutes.
  19. Open vents at bottom of barbecue.
  20. Remove top rack.
  21. Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent.
  22. To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch.
  23. Set pan with water on rack next to charcoal.
  24. Return top rack to barbecue.
  25. Place pork roast, bone side down, on top rack over drip pan.
  26. Cover barbecue with lid, positioning top vent directly over pork.
  27. Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack.
  28. Leave thermometer in place during cooking.
  29. Grill pork 1 hour, maintaining temperature of 325F by opening top and bottom vents wider to increase heat and closing vents to decrease heat.
  30. Leave any other vents closed.
  31. Using tongs, turn pork over.
  32. Cover barbecue.
  33. Cook pork until instant-read meat thermometer inserted into top center of roast registers 140F to 145F, about 15 minutes longer; temperature in barbecue may fall below 325F during last 30 minutes.
  34. Transfer pork to platter, leaving meat thermometer in place.
  35. Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150F to 155F).
  36. Cut pork between bones to separate chops.
  37. Serve with red pepper relish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 874.86 Kcal (3663 kJ)
Calories from fat 411.49 Kcal
% Daily Value*
Total Fat 45.72g 70%
Cholesterol 270.97mg 90%
Sodium 814.63mg 34%
Potassium 1091.02mg 23%
Total Carbs 6.74g 2%
Sugars 3.7g 15%
Dietary Fiber 1.72g 7%
Protein 99.75g 199%
Vitamin C 93.3mg 156%
Vitamin A 2.3mg 76%
Iron 42.4mg 236%
Calcium 200.6mg 20%
Amount Per 100 g
Calories 181.25 Kcal (759 kJ)
Calories from fat 85.25 Kcal
% Daily Value*
Total Fat 9.47g 70%
Cholesterol 56.14mg 90%
Sodium 168.77mg 34%
Potassium 226.03mg 23%
Total Carbs 1.4g 2%
Sugars 0.77g 15%
Dietary Fiber 0.36g 7%
Protein 20.66g 199%
Vitamin C 19.3mg 156%
Vitamin A 0.5mg 76%
Iron 8.8mg 236%
Calcium 41.6mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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