Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Pineapple Glazed Standing Rib Roast

(2) 6-rib pork loin roasts; bones frenched 1/2 tsp. oregano
3 Tbs. olive oil 1/2 tsp. cayenne
1 Tbs. sweet hungarian paprika 1/4 tsp. celery seed
2 tsp. garlic powder 1 Tbs. salt
1 tsp. onion powder 1 tsp. ground black pepper
1/2 tsp. thyme 1 1/2 cups Pineapple Glaze*

Combine all herbs and seasonings in a small bowl and mix. Pat roasts dry of all excess moisture. Rub roasts all over with olive oil then apply seasoning mix and work into the meat. Place roasts in large ziploc bags and refrigerate 12-24 hours.

Let roasts stand at room temperature for 1 hour prior to cooking. Heat a 14" deep Dutch oven with 14 coals bottom and 16 coals top. Place roasts fat side up in the hot oven and roast for 1 1/2 hours or until internal meat temperature of thickest part of meat reaches 160° F. Brush roasts generously with pineapple glaze the last 5 minutes of cooking. Remove roasts from Dutch oven and allow to stand for 10 minutes then carve into chops and brush with additional glaze.

Serves: 12

* The pineapple glaze recipe can be found on my Dutch oven recipes page under Sauces.

Note: Tina and I served this dish accompanied by Harvest Pilaf at the World Dutch Oven Championship cook-off in 1999 where we placed second.

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