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PORK RIB ROAST -
1
9 - 10 pound pork rib roast (10 ribs), bones frenched if desired
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Kosher salt
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Ground black pepper
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3/4
cup chicken broth
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1/2
cup dried tart red cherries, snipped dried apricots, and/or dried cranberries
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1/2
cup sliced celery (1 stalk)
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1/3
cup chopped onion (1 small)
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2
tablespoons butter
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4
cups dry sourdough bread cubes*
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1
cup chopped apple (1 medium)
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1
teaspoon snipped fresh sage or fresh rosemary or 1/2 teaspoon dried sage or dried rosemary, crushed
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1/8
teaspoon ground black pepper
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CHERRY SAUCE (OPTIONAL) -
3/4
cup cherry preserves
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2
tablespoons red wine vinegar
1. PORK RIB ROAST: Preheat oven to 325 degrees F. Trim fat from roast. Place roast, meaty side up, in a shallow roasting pan. Sprinkle with salt and pepper. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1 1/2 hours. Drain off fat.
2. Meanwhile, in a microwave-safe bowl microwave broth for 1 to 2 minutes or until hot. Add dried fruit. Let stand for 5 minutes. Do not drain. In a small skillet cook celery and onion in hot butter until tender. In a large bowl toss together bread cubes, apple, sage, and the 1/8 teaspoon pepper. Add dried fruit mixture and celery mixture. Toss gently to moisten. (If desired, for a moister stuffing, add an additional 1/4 cup chicken broth.)
3. Loosely pack stuffing beside the roast. Roast for 30 to 45 minutes more or until a meat thermometer in roast registers from 145 degrees F to 155 degrees F. Cover with foil; let stand for 15 minutes. (The temperature of the roast will rise 5 degrees to 10 degrees during standing.) Serve stuffing with roast. To serve, slice roast between ribs. If desired, pass Cherry Sauce.
4. CHERRY SAUCE (optional): In a small bowl stir together cherry preserves and red wine vinegar.
- Make Ahead Tip Prepare sourdough bread cubes as directed. Place in a storage container. Seal; let stand at room temperature for up to 48 hours. If desired, prepare Cherry Sauce as directed. Place in a storage container. Seal; chill for up to 24 hours. To serve, prepare roast as directed. In a small saucepan, heat Cherry Sauce until warm. Serve Cherry Sauce with roast.
- Tip *TEST KITCHEN TIP:To make dry bread cubes, preheat oven to 300 degrees F. Cut enough sourdough bread slices into 1/2-inch cubes to yield 4 cups bread cubes. Spread cubes in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, let bread cubes stand loosely covered at room temperature for 8 to 12 hours.
- Servings Per Recipe 10,
- Calories 601,
- Protein (gm) 57,
- Carbohydrate (gm) 19,
- Fat, total (gm) 31,
- Cholesterol (mg) 161,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 13,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 243,
- Vitamin C (mg) 1,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 454,
- Potassium (mg) 1035,
- Calcium (DV %) 91,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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