Forest Ridge Farms LLC

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 STILL UNDER CONSTRUCTION.....

Breakfast Sausage

This whole spice mix is enough for 10 pounds of fresh ground pork.

6 Tablespoons Salt

1 tablespoon Ground Black Pepper

2 Tablespoons Rubbed Sage

1 Tablespoon Dried Thyme

1-1/4 Teaspoons Red Pepper Flakes 

2-1/2 Tablespoons Aleppo Chilli Flakes

Mix all spices together.  Use 2 to 3 teaspoons of spice mix to 1 pound of freshly ground pork. 

RIB PORK ROAST 

This pork roast is so easy to make it almost cooks itself.  But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!

1- 7-8 bone center cut rack of pork the weight on this roast will vary.

Using a meat thermometer will ensure its cooked properly.

INGREDIENTS
olive oil, coarse sea salt & ground black pepper. 2 carrots -rough cut,1 small onion-rough cut, 2 stalks of celery- rough cut, 6 cloves garlic peeled, 2 tsp mustard seeds, 2 tsp coriander seeds,1 TBSP dill seeds,1 TBSP granulated onion,1 TBSP red pepper flakes,1 TBSP granulated garlic,1 TBSP paprika,

INSTRUCTIONS:

preheat oven to 450 degrees

In a roasting pan add your rough cut vegetables and garlic

rinse the rack of pork well and pat dry

place rack fat side up, on top of cut veggies

apply liberal amount of olive oil, rubbing it into the meat

sprinkle entire rack with all mixed seasonings

place pan in preheat oven at 450 degrees for 15 minutes.

after 15 minutes reduce heat to 325 and continue to roast for 1.5 - 2 hours or until internal temperature has reached 145

Remove the Rack from the oven placing on a cutting board and allow to rest for 10 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.

Strain out all of the vegetable pieces and any residue and add flour or cornstarch and decarmelize the pan and whisk briskly.

Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!