This is a show-stopper for sure. You can get one rib for each guest, or if you have big eaters, count on two. They're that good.
Serves: 3-4 Time: 4 hours Difficulty: Difficult but worth it
- 1-2 ribs of pork per person
- 1/2 c. Dijon mustard
- 1/2 c. chopped rosemary
- 3 cloves of garlic, minced
- 1/2 T. crushed red pepper
- olive oil, salt, pepper
Mix together the mustard, garlic, rosemary, and red pepper. Drizzle in oil until a smooth paste. Season the pork with salt and pepper and slather the marinade on the pork. Wrap it in tin foil and let it marinate for an hour.
Make sure the pork is room temperature. Cover the bones with pieces of aluminum foil.
Preheat the oven to 425 degrees. Roast the pork for 30 minutes, then lower the temperature to 325 degrees. Roast for another 2- 2 1/2 hours until the internal temperature is between 140 and 145 degrees.
Remove the foil from the bones. Let the pork rest for 15 minutes before carving.