Waring RO18B Roasted Barbecue Ribs, 15 to 5½ pound pork roast kosher salt, freshly ground pepper

15 to 5½ pound pork roast kosher salt

freshly ground pepper

Dissolve salt and sugar with the water in a stockpot that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.

While roast is soaking, prepare the marinade. In a small bowl whisk together the chopped garlic, chopped rosemary, Dijon, vinegar, and Italian seasoning. While whisking, slowly pour ¼ cup of olive oil into mustard base until a homogenous marinade forms.

Rinse roast well under cold water and dry thoroughly. Generously sprinkle the roast all over with kosher salt and freshly ground pepper.

Place a 12-inch skillet over medium-high heat. Add the remaining teaspoon of olive oil. When the oil shimmers across the pan add the seasoned roast. Brown each side of the roast well, about 8 minutes per side.

Once roast is well browned on all sides, slather it with the mustard/ rosemary marinade on all sides, and place on roasting rack and set aside.

Preheat Waring Pro® Roaster Oven to 400°F.

Lower roast into roaster, using the arms of the rack. Reduce temperature to 375°F. Roast until a meat thermometer reads 140°F, about 1 hour. Baste roast with extra marinade every 15 minutes while it is roasting. Remove roast and let rest for 10 minutes before carving.

Nutritional information per serving (6 oz.):

Calories 279 (51% from fat) • carb. 1g • pro. 32g • fat 15g • sat. fat 5g

• chol. 90mg • sod. 118mg • calc. 24mg • fiber 0g

Roasted Barbecue Ribs

Makes 4 to 6 servings

2tablespoons chili powder

1tablespoon paprika

2teaspoons kosher salt

1teaspoon garlic powder

1teaspoon thyme

1teaspoon oregano

¼ teaspoon cayenne powder

4pounds trimmed spareribs

12ounces beer

2cups prepared barbecue sauce

12