Boneless Pork Rib Roast

12vmanRick · Post by **12vmanRick** » June 2, 2005 6:59 pm

McDonalds seems to do well in this area with their McRib.. yummy!

weirdo0521 · Post by **weirdo0521** » June 2, 2005 7:00 pm

12vmanRick wrote:McDonalds seems to do well in this area with their McRib.. yummy!

MMMMM...Chomp!

redwinemaker · Post by **redwinemaker** » June 2, 2005 7:27 pm

Brine it overnight in one gallon or so of water with 1 cup salt and 1/2 cup sugar. Next am, rinse it well and rub it with jamaican jerk seasoning, garlic and pepper.

Roast on a covered grill until the internal temp reaches 160. Let it rest covered for at least 15 min as the temp will continue to rise to the appropriate 170 degrees.

sy · Post by sy » June 2, 2005 7:34 pm

If you have a pressure cooker and it's approx 4 pounds, 2 hours with either 2 cans of sauerkraut, water, a broth, or whatever liquid suits you.

I always do sauerkraut, and make dumplings on the side. You usually have to spoon out the pork because it just falls apart. Very juicy and tender.

Otherwise, crock pot is definitely the way to go.

Another good recipe source is http://www.allrecipes.com

redwinemaker · Post by **redwinemaker** » June 2, 2005 7:36 pm

Remember this is a boneless Rib Roast, one that she probably paid a pretty penny for. A lot of these recipes are for tougher cuts of meat like shoulder. The Boneless rib roast will cook to nothing under long time moist cooking

sy · Post by sy » June 2, 2005 7:45 pm

redwinemaker wrote:Remember this is a boneless Rib Roast, one that she probably paid a pretty penny for. A lot of these recipes are for tougher cuts of meat like shoulder. The Boneless rib roast will cook to nothing under long time moist cooking

Ack, I misread it and just saw boneless roast. No, definitely don't want to waste a cut like that. I would think no better justice for a cut like that than grilling. I don't think I've done rib roast any other way than on the grill.

tikitatas · Post by **tikitatas** » June 2, 2005 9:51 pm

Absolutely for the grill! It'll be tender . . . just brush it near the end of the cooking time with a sauce your kids don't object to.

FFishstick · Post by **FFishstick** » June 2, 2005 10:13 pm

Friends don't let friends cook in a bag. eeeeewwwwwwww. Slow cook that bad boy. Don't let the temp get over 200. 4 - 6 hours depending on the # of lbs. Use what ever Marinade you like, or hit it with a good bbq rub and brown sugar before hand. If you have a smoker, even better. Then pull the pork.

Yeah I said it, pull your pork.

tikitatas · Post by **tikitatas** » June 2, 2005 10:31 pm

FFishstick wrote:Friends don't let friends cook in a bag. eeeeewwwwwwww. Slow cook that bad boy. Don't let the temp get over 200. 4 - 6 hours depending on the # of lbs. Use what ever Marinade you like, or hit it with a good bbq rub and brown sugar before hand. If you have a smoker, even better. Then pull the pork. Yeah I said it, pull your pork.

Waste of a cut like this. He's talking butt.

ragtopW · Post by **ragtopW** » June 2, 2005 10:42 pm

slow cookers work for this also doesnot heat up the Kitchen
and you can add everything that you do in the over..

Ps I use Soy sauce instead of salt

FFishstick · Post by **FFishstick** » June 3, 2005 12:05 am

redwinemaker wrote:Brine it overnight in one gallon or so of water with 1 cup salt and 1/2 cup sugar. Next am, rinse it well and rub it with jamaican jerk seasoning, garlic and pepper.

Roast on a covered grill until the internal temp reaches 160. Let it rest covered for at least 15 min as the temp will continue to rise to the appropriate 170 degrees.

Now you're talking, someone that knows their pork.

ParrotheadGator · Post by **ParrotheadGator** » June 3, 2005 1:44 pm

First, get meat tenderizer and cover the pork with it. Let it sit at least 4 hours, preferably overnight though. Then take a glass casserole dish and put the pork in, fattiest side up. Put about 1/2" water in the dish surrounding the pork (oh yeah, cover the pork in salt/pepper first). Chop up some onion fairly fine and put it in the water. Bake at 375 for about an hour until browned, then cover with foil. Then cook until done...3 1/2 - 4 hrs for a kinda small roast (one that fits diagonally in a 7x7).

very, very good. WHen it's done....melt some butter in a hot pan, add flower to make a roux....when clumpy, stir in the water/onions from the pork pan and it make's an excellent pork gravy

disclaimer - yes, a pork loin roast is the preferred cut for this, or even a butt......but the only other real recommendation i'd have for that cut is to smoke it!