Grilled Tuscan Pork Rib Roast With Rosemary Coating And Red Pepper Relish Food

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPPER RELISH

Steps:

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

TUSCAN RIBS

Steps:

• Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
• Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.

TUSCAN PORK WITH RED-PEPPER RELISH

Steps:

• For red-pepper relish: Char peppers over flame or barbecue grill until blackened on all sides. Enclose in paper bag for 10 minutes. Peel and seed peppers and chop coarsely. Transfer peppers to bowl.
• Mix in remaining ingredients for relish, seasoning to taste with salt and pepper.
• Let stand at least one hour (can be prepared 1 day aheadand refrigerated).
• For pork: Combine rosemary, oil, garlic, orange peel, salt and pepper in a food processor; blend until thick and almost smooth (or blend in a mortar and pestle). Spread rosemary puree evenly over pork. Let stand while preparing barbecue fire. (Pork also can be prepared 1 day ahead, covered and chilled. Bring to room temperature before continuing.).
• Prepare an indirect fire (briquettes or gas heat on one side), in kettle barbecue cooker, with bottom vents open.
• Place pork bone side down on grate away from heat. Cover with lid, positioning open top vent of lid directly over pork. Grill pork 1 hour, then turn it with tongs. Cook until instant-read thermometer inserted into top center of meat registers 140 to 145 degrees.
• Transfer meat to platter, tent loosely with foil and let stand 15 minutes before slicing.
• Serve with pepper relish.

GRILLED ROSEMARY PORK ROAST

Steps:

• In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate., Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

GRILLED TUSCAN PORK RIB ROAST WITH ROSEMARY COATING AND RED PEPP

Steps:

• Make relish:.
• Char peppers directly over gas flame or in broiler until blackened on all sides.
• Enclose in paper bag 10 minutes.
• Peel and seed peppers.
• Transfer peppers to processor; using on/off turns, puree peppers coarsely.
• Transfer peppers to bowl.
• Mix in remaining ingredients.
• Season relish to taste with salt and pepper.
• Let stand 1 hour.
• (Relish can be prepared 1 day ahead. Cover and refrigerate.).
• Make pork:.
• Combine rosemary, oil, garlic, orange peel strips, salt, and pepper in processor; blend until thick and almost smooth.
• Spread rosemary puree evenly over pork.
• Let stand while preparing barbecue.
• Stand charcoal chimney on nonflammable surface.
• Place torn newspaper in bottom of chimney; add charcoal briquettes.
• Light paper through hole near bottom of chimney.
• Let charcoal burn until ash is just gray, 30 minutes.
• Open vents at bottom of barbecue.
• Remove top rack.
• Carefully turn out hot charcoal from chimney onto bottom rack over 1 vent.
• To make a drip pan, pour water into disposable 9-inch-diameter foil pan to depth of 1/2 inch.
• Set pan with water on rack next to charcoal.
• Return top rack to barbecue.
• Place pork roast, bone side down, on top rack over drip pan.
• Cover barbecue with lid, positioning top vent directly over pork.
• Place stem of metal candy thermometer through top vent, keeping gauge on outside; thermometer should not touch meat or rack.
• Leave thermometer in place during cooking.
• Grill pork 1 hour, maintaining temperature of 325F by opening top and bottom vents wider to increase heat and closing vents to decrease heat.
• Leave any other vents closed.
• Using tongs, turn pork over.
• Cover barbecue.
• 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.
• Transfer pork to platter, leaving meat thermometer in place.
• Tent loosely with foil; let stand 15 minutes (temperature of meat will rise to 150F to 155F).
• Cut pork between bones to separate chops.
• Serve with red pepper relish.