- 2 1/2 tablespoons ancho chile powder
- 2 1/2 tablespoons Hungarian sweet paprika
- 2 1/2 tablespoons dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 large garlic clove, minced
- 1 bone-in pork rib roast, chine bone removed (about 6 1/2 pounds)
- 2 tablespoons vegetable oil
- 2 tablespoons maple syrup
- 1 cup chicken stock, canned low-sodium broth or water
- Chile-Spiked Barbecue Sauce
How to make this recipe
In a small bowl, combine the ancho chile powder with the paprika, thyme, salt, cayenne and garlic.
Set the pork roast, meaty side up, on a rack in a flameproof roasting pan. Combine the oil and maple syrup in a small bowl and rub the mixture all over the roast. Generously coat the meat with the spice mix and let stand at room temperature for about 1 hour.
Preheat the oven to 375°. Roast the pork in the lower third of the oven for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center of the roast registers 140°. Let the roast stand for 15 minutes. Carve the roast by cutting between the bones. Arrange the chops on a large platter.
Pour off the fat from the roasting pan. Set the pan over high heat, add the stock and the meat juices from the platter and boil, scraping up any brown bits from the bottom of the pan, until reduced to 1/3 cup. Add the meat juices to the Chile-Spiked Barbecue Sauce. Serve the roast with the barbecue sauce on the side.
Pinot Noir's lighter acids and bright berry character makes it great for summer.