Pork Rib Roast with Apple Cider Gravy: Easy Entertaining #23

[lyndonlk]

what is the reason for using Kosher sault on pork?

[harwoodpodcast]

@lyndonlk No reason other than I like to use Kosher salt on meat. The crystals are larger and the taste is better than fine table salt. -Cindy

[poie44]

Hi Cindy,

Thank you SO much for your reply. The roast is in the oven and smells amazing!! I don't have any apple cider or apple juice on hand so I'm going to have to wing it. I threw some apple slices in there and I'll play it by ear when it comes out.

Thanks so much for your great video and helpful reply.

Ciao!

Jo

[poie44]

you say at one point "this roux will thicken the apple cider" but then you only add apple juice, no cider... can you clarify? thanks - recipe looks great. Also,,, I have a four bone standing rib pork roast - is the time / temp the same?

[harwoodpodcast]

@poie44 Technically, apple cider and apple juice are both fruit juices. The difference is one is processed (the juice) and the other isn't (the cider). I've also made the gravy with a hard apple cider (like an apple beer) and it's delicious, too. The rule of thumb for cooking this type of roast is about 20 minutes per pound until the internal temp is 145 degrees F. Sounds like you'll be having a delicious dinner this weekend! -Cindy

[stability599]

You did a good job! I liked that bit of extra info for making gravy... Now I have to find the apple mashed potato recipe.