Ernest Reynoso Gala


Pork Spareribs Crown Roast
by Ernest Reynoso Gala

2 kilos whole pork spareribs

For the marinade:

1 cup Hunt’s tomato sauce
1/4 cup molasses
1/4 cup Jack Daniel’s bourbon whiskey
1 tablespoon rock salt
1 tablespoon crushed garlic
1 teaspoon pepper
1 teaspoon chili powder

For the stuffing:

1/2 cup butter
1/2 cup onions, chopped
1/2 cup red bell peppers
1/2 cup green bell peppers
1/2 cup raisins
2 teaspoons rock salt
2 teaspoons curry powder
1 teaspoon pepper
8 cups cooked rice (C4, dinorado or biryani)
2 eggs, slightly beaten

Rub the pork spareribs with the ingredients for the marinade.

Place the spareribs on a foil-lined tray. Arrange the spareribs to form a crown. Crumple extra foil to serve as stuffing and to make the crown roast stand.

Bake at 350°F or 175°C for 90 minutes. Remove the center foil (stuffing). With two metal spatulas or turners, transfer the roast to a serving platter. Stuff, top with peas, and serve.

For the stuffing:

Sauté in a wok the onions, and bell peppers in butter. Add the raisins. Season with salt, pepper, and curry powder. Cook for two minutes. Add the cooked rice and mix well. Toss in the eggs. Cook for three more minutes.

Tip:  One cup of uncooked rice will yield three cups of rice when cooked in two cups of water.


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