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.
*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).
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 & roasted brussels spouts or broccoli.