Simple & Satisfying – Asian Inspired Marinade

For this recipe we used a Standing Pork Rib Roast.  The cut makes a show-stopping centerpiece for an elegant dinner.  This marinade can also be used for beef, chicken or fish.

MARINADE for a 5-6 lb. Rack of Ribs.  Each rib equals one good serving per person with sides. 

Standing Pork Rib RoastFirst slice but do not cut through the ribs on both sides.

*This part is optional but gives it more flavour. Rub the roast outside & in between each rib first with some sea salt & pepper (I use an “everyday spice” which besides salt & pepper includes  coriander, mustard seed & paprika).  Then mix together in a bowl the following ingredients:

1/3 cup of Molasses and 1/3 cup of Maple Syrup

½  cup low sodium soy sauce

2 Tbsp. fresh lemon juice (about 1/2 a lemon)

2 Tbsp. grated fresh ginger (about 2 inches of ginger)

4 tsp. minced fresh garlic (about 4 medium size cloves)

4 tsp. Thai red curry paste OR;

**2 tsp. Thai sweet red chilli sauce & 2 tsp. Sambal Oelek (ground fresh chili paste) which is what I used.

2 tsp. grated lemon zest (from about 2 small lemons)

2 tsp. Sesame Oil

½ tsp. ground Coriander

Mix all the ingredients together and in a plastic Ziplock bag let marinate with roast for at least 2 hours.

Remove Pork from marinade.  Two ways to bake: To bake as a circular standing rib roast then form a circle with the rib ends up. Tie rib ends together (see photo).

Circular Roast
Circular Roast

For standing roast just place on a baking sheet lined with foil or a dutch oven with ribs side up (see above photo).

Bake at 400 for a minimum of 25 minutes or until pink in the middle.  Internal temperature to the thickest part of the meat should be 145 degrees minimum.

Serve with rosemary potatoes & broccoli or roasted brussels sprouts.

Serve with rosemary potatoes & roasted brussels spouts or broccoli.

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