Salton GR82 owner manual Herbed Pork Roast, Rotisserie Barbecue Pork Ribs

* Herbed Pork Roast

Marinade this roast overnight to develop the wonderful mustard and herb flavors.

1 4 pound boneless pork loin roast

3 Tablespoons Dijon® mustard

1 cup minced onion

3 Tablespoons minced garlic

2 Tablespoons paprika

2 teaspoons black pepper

2 teaspoons dried thyme

1 teaspoon celery seed

1 teaspoon ground sage

2 teaspoons chili powder

NUTRITIONAL ANALYSIS

Calories: 305

Total fat: 12 g Saturated fat: 4 g

%calories fat: 36 Carbohydrates: 7 g

Protein: 41 g Cholesterol: 117 mg

Sodium: 198 mg

Tie the roast with cooking string and place it in a medium glass bowl. Rub the surface of the roast with the Dijon mustard. Combine the onion, garlic, paprika, pepper, thyme, celery seed, sage and chili powder in a small bowl. Mix well and sprinkle generously over the roast, turning the roast to coat evenly. Cover the roast with plastic wrap and refrigerate 8-12 hours. Prepare the roast for the Rotisserie on Rotisserie Bar Assembly. Insert into Rotisserie. Set the Timer for 2-2 1/2 hours or until done. The roast is done when the internal temperature is 160ºF on the meat thermometer. Let the meat rest for 15 minutes and slice thinly to serve. Serves 8-10.

Rotisserie Barbecue Pork Ribs

2 full slabs baby back ribs

8 ounce barbecue sauce

Boil ribs in water for 15 minutes. Drain and allow to cool enough to handle. Place Rotisserie Bar Assembly on Rotisserie Stand and the End wheel on top. Attach all Skewers to the Rotisserie Bar Assembly. Wrap ribs around the outside of the Skewers. Pull each Skewer up and out of notched End Wheel and thread back down in-between ribs, attaching securely on the bottom. Move to the next Skewer until meat is skewered all around the Rotisserie Bar Assembly. Insert Rotisserie Bar Assembly into Rotisserie. Set the Timer for 30 minutes. Stop the Rotisserie and carefully baste the ribs with barbecue sauce. Resume cooking for another 15 minutes or until done. The ribs are fully cooked when the temperature is 160ºF on the meat thermometer. Serve the ribs with more sauce on the side. Serves 4-6.

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