Sunny's 12th District Pork Rib Roast
Difficulty: Easy
Serves: 6 to 8 people
Total Time: 2 hr 20 min (includes cooling and resting)
Active Prep: 30 min
Nutritional Details (per serving 1 of 6): Calories 188; Total Fat 6 g; Saturated Fat 1 g; Carbohydrates 30 g; Dietary Fiber 5 g; Sugar 18 g; Protein 7 g; Cholesterol 12 mg; Sodium 327 mg.
Ingredients
- One 6- to 8-rib bone-in pork loin
- Olive oil, for brushing
- 1/3 cup Dijon mustard
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 2 tablespoons smoked or hot Hungarian paprika
- 2 tablespoons onion powder
- 2 tablespoons ground turmeric
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 cup warm water
- 1/2 cup sugar
- 1/4 cup fresh lime juice
Cooking Instructions
- Prepare your grill with direct and indirect heat zones and preheat to 425F.
- Brush the pork loin with olive oil and sear on all sides over direct heat for about 15 minutes. Let cool until you can handle it, then spread the Dijon mustard evenly over the meat.
- In a medium bowl, mix chili powder, cumin, garlic powder, paprika, onion powder, turmeric, kosher salt, and black pepper. Rub this spice blend all over the pork.
- Place the roast rib-side down on the indirect heat side of the grill and reduce the grill temperature to 350F.
- Whisk warm water, sugar, and lime juice until the sugar dissolves. Beginning 20 minutes into cooking, lightly baste or spray the roast with this mixture every 15 minutes.
- Grill until a meat thermometer inserted into the center (avoiding the bone) reads 145150F, about 1 hour 30 minutes total. Remove the roast, tent with foil, and let rest 1520 minutes before slicing and serving.
