Oven Roasted Pork With Rhubarbecue Sauce Food

RHUBARBECUE

Steps:

• Preheat oven to 325°. Mix salt, paprika and pepper; sprinkle over ribs. Refrigerate, covered, while preparing sauce., In a large saucepan, combine rhubarb and strawberries; add water to cover. Bring to a boil. Cook, uncovered, until rhubarb is tender, 8-10 minutes. Drain; return to pan. Mash until blended., In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown ribs in batches, adding more oil as needed. Remove from pan., Add onion to same pan; cook and stir until tender, 4-6 minutes. Add remaining ingredients; stir in rhubarb mixture. Return ribs to pan, turning to coat. Bring to a boil. Cover and bake until ribs are tender, about 2 hours. Bake, uncovered, until sauce is slightly thickened, 30-35 minutes.

OVEN-ROASTED PORK WITH RHUBARBECUE SAUCE

Steps:

• 1. Preheat oven to 325. Trim fat from roast. Make a length-wise cut along side of roast (do not cut through). Place rhubarb stalks and mango slices in opening.. Trim rhubarb to length of roast. 2. Sprinkle with oregano. Drizzle roast with oil. Tie roast at 1 inch intervals with kitchen string (100% cotton). Season with 1/4 tsp salt and 1/4 tsp pepper. 3. Place roast on shallow roasting pan. Brush with about 1/3 cup rhubarbecue sauce. Roast, uncovered, 1 1/2-2 hours or until done (145 degrees.) Let stand 10 minutes. Slice and serve. Rhubarbecue Sauce: 1. Preheat oven to 400. Place 1 1/2 lbs chopped rhubarb in roasting pan. Drizzle with 1 Tbsp EVOO. 2. Roast uncovered 3o minutes. Set aside. 3. In a medium saucepan over med-hi heat, heat 1 Tbsp EVOO. Add the 1/4 cup onion and cook and stir for 4 minutes. Stir in rhubarb mixture. 4. Add bottled BBQ sauce, molasses, salt, pepper, ginger, and cloves. Bring to boil. 5. Reduce heat and simmer, uncovered, 8 minutes, stirring occasionally. 6. Let cool slightly. Stir in chopped mango. Serve sauce over pork roast.

BBQ ROAST PORK

Steps:

• Preheat the oven to 325 degrees F.
• Mix together all of the dry rub ingredients in a small bowl. Rub the pork with canola oil and generously sprinkle the rib all over the pork. Put in a bowl, cover and refrigerate overnight.
• BBQ sauce: Add the oil to a medium-sized saucepan over medium heat. Once hot, add the onion, garlic, and jalapeno. Saute until soft and season with salt and pepper, to taste. Add the strawberries and sugar and cook until the strawberries begin to break down and the sugar dissolves. Add the ketchup, water, strawberry nectar, jam, mustard, Worcestershire, salt and pepper. Simmer for 30 minutes.
• Put the pork in a roasting pan and roast until an instant-read thermometer registers 145 degrees F, about 1 hour and 15 minutes. Brush with BBQ sauce the last 10 minutes of cooking.
• Remove the pork from the oven and let rest for 10 minutes before slicing.

SLOW COOKED PORK ROAST WITH HOMEMADE BARBECUE SAUCE

Steps:

• Slow Cooked Pork Roast: Remove the pork from the refrigerator and let it come to room temperature before proceeding.
• Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the meat well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
• Remove the foil from the pan and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard (if desired - I just love the crunchy bits of skin left on top!)
• Homemade Barbecue Sauce: In a medium non-reactive saucepan set over medium-high heat add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast, ground mustard, salt, crushed red pepper, black pepper and cayenne and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar and dark brown sugar and stir to combine. Reduce heat to low and cook until the sauce has thickened and the flavors have come together, 15 to 20 minutes.
• Set aside to cool before serving.
• Sauce may be made up to one week in advance and refrigerated in an airtight, non-reactive container. (Makes 3 cups)
• Classic Coleslaw: In a bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne. Whisk well to dissolve the sugar.
• In a large bowl, combine the cabbage, bell pepper, carrot, onion, and parsley. Toss with the dressing until evenly coated. Adjust the seasoning to taste. Refrigerate until chilled, at least 2 hours and up to overnight, before serving.
• Plating / Assembly: Using two forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns and coleslaw if desired.

OVEN-BARBECUED PORK ROAST

Steps:

• Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
• In a large skillet saute the onion with minced garlic and dried chili flakes (if using) for about 5-6 minutes or until onion is tender.
• Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
• Place the roast in a large Dutch oven and pour the sauce over the roast.
• Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using).
• Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
• Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
• Delicious!

CRISPY FENNEL-ROLLED ROAST PORK WITH RHUBARB SAUCE

Steps:

• Lay the pork skin-side up and score the skin using a sharp knife in 2cm intervals. Turn over. Using a pestle and mortar, grind the fennel and coriander seeds, lemon thyme, garlic and ½ tbsp salt to a rough paste, then spread over the flesh-side of the pork. Roll the meat up tightly from the longest end, then tie together using butcher's string in 1cm intervals. Rub the outside of the pork with 1 tbsp salt and chill overnight or for at least 6 hrs.
• Heat the oven to 220C/200C fan/gas 8. Put the pork in a roasting tin, drizzle over the oil and roast for 30 mins. After this time, reduce the temperature to 190C/170C fan/gas 7 and cook for 1 hr 30 mins, then remove from the oven and rest, covered in foil, for 30 mins.
• Meanwhile, make the sauce. Tip the rhubarb, sugar, orange juice, bay and a pinch of salt into a pan. Simmer gently for 10-15 mins, or until the rhubarb has broken down with some chunkier bits.
• Slice the pork with a sharp serrated knife (a bread knife works well) and serve with the rhubarb sauce, dauphinoise potatoes, greens or purple sprouting broccoli.

RHUBARBECUE SAUCE

Steps:

• In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
• Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 ½ cups.
• Canadian Living Magazine: May 2002.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).