Before we get started let me first say I realize that technically a pork rib roast is supposed to be Frenched primarily for presentation reasons. However, I was short on time and opted not to do so and skipping this step has no effect on the final outcome of the meat. Now then, let’s get started. You’ll need:
- 1 sugar pumpkin
- 2 Fuji apples
- 1 6 lb pork rib roast
- 1 clove garlic
- 1 tbsp thyme
- 1 tbsp white pepper
- 1 tbsp sea salt
- 1 tbsp coconut oil
- 12 dried cloves
Preheat oven to 450°F. Carefully cut pumpkin in half, place on baking sheet and cook until the pumpkin meat is tender. Remove from oven and allow to cool. Remove meat from hard outer shell and set aside. Core and slice apples. Add pumpkin and apples to food processor and mix until you have a smooth puree. Remove from processor and set aside.
Finely dice garlic clove and combine with thyme, salt, pepper, nutmeg, and coconut oil until a paste is formed. Stir paste into pumpkin apple puree and set aside.
Rinse and pat dry pork roast. Place roast on cutting surface with rib side up. Carefully insert knife between membrane and the edge of the rib closest to you. Slowly lift knife until membrane begins to separate from ribs. You should now be able to pull the rest of the membrane off with your hand. If not continue to cut off the membrane until it is completely removed.
Turn roast over. Carefully insert knife between fat cap and meat. Begin cutting fat cap until it is only connected at the edge of the roast (do not remove completely).
Rub top, sides, and bottom of roast with pumpkin apple spice puree mixture. Replace fat cap and insert cloves to hold it into place. Rub remaining puree mix into fat cap.
Place roast into a large roasting pan and place in oven. Roast at 450°F approximately 20 minutes. Reduce heat to 400°F, tent roast with aluminum foil and continue cooking 1-1 1/2hours or until centermost portion of roast reaches an internal temperature of 145°F (as recommended by the USDA). Remove roast from the oven and allow to rest 7-10 minutes.
Cut, serve, and enjoy.
Ingredients
- 1 sugar pumpkin
- 2 Fuji apples
- 1 6 lb pork rib roast
- 1 clove garlic
- 1 tbsp thyme
- 1 tbsp white pepper
- 1 tbsp sea salt
- 1 tbsp coconut oil
- 12 dried cloves
Instructions
- Preheat oven to 450°F. Carefully cut pumpkin in half, place on baking sheet and cook until the pumpkin meat is tender. Remove from oven and allow to cool. Remove meat from hard outer shell and set aside. Core and slice apples. Add pumpkin and apples to food processor and mix until you have a smooth puree. Remove from processor and set aside.
- Finely dice garlic clove and combine with thyme, salt, pepper, nutmeg, and coconut oil until a paste is formed. Stir paste into pumpkin apple puree and set aside.
- Rinse and pat dry pork roast. Place roast on cutting surface with rib side up. Carefully insert knife between membrane and the edge of the rib closest to you. Slowly lift knife until membrane begins to separate from ribs. You should now be able to pull the rest of the membrane off with your hand. If not continue to cut off the membrane until it is completely removed.
- Turn roast over. Carefully insert knife between fat cap and meat. Begin cutting fat cap until it is only connected at the edge of the roast (do not remove completely).
- Rub top, sides, and bottom of roast with pumpkin apple spice puree mixture. Replace fat cap and insert cloves to hold it into place. Rub remaining puree mix into fat cap.
- Place roast into a large roasting pan and place in oven. Roast at 450°F approximately 20 minutes. Reduce heat to 400°F, tent roast with aluminum foil and continue cooking 1-1 1/2hours or until centermost portion of roast reaches an internal temperature of 145°F (as recommended by the USDA). Remove roast from the oven and allow to rest 7-10 minutes.
- Cut, serve, and enjoy.
