Bone-In Pork Rib Roast with a Dijon Mushroom Cream

When I walked past the deep hue of a bone-in pork rib roast at Sunterra Markets the other day, my mind was distracted by flavor combinations during the rest of my coffee.  All I could think about how delicious and juicy this pork cut could be and would be the best to pair with it.

Fully caffeinated, I took a turn around the produce section to find a 2lb mushroom medley calling me.  With two ingredients for inspiration, the rest of the shopping trip was a breeze – heavy cream, baby potatoes, a bag of dried apricots and fresh asparagus waiting for me at home.

I was so excited to enjoy the meal I was creating in my head, that I didn’t even brine the pork.  And if you don’t overcook pork, it will stay nice and moist the way it is!

Bone-In Pork Rib Roast with a Dijon Mushroom Cream

There’s something mouthwatering about a Bone-In Pork Rib Roast that just has to be devoured.  What better way, than smothering such bites with a Dijon Mushroom Cream.

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Ingredients Method

Ingredients

  

• Bone-In Pork Rib Roast 5 bones or ~4lbs
• A sweet and savory type spice rub – I used both Yoder Chicken and Kosmos Beer Can Chicken spice rub
• 1 tablespoon salted butter
• 1 clove of garlic
• 1 medium sized onion
• 2 lbs of various mushrooms sliced – cremini, white, portabella, oyster
• ¼ cup dried apricots sliced thin and soaking in a ¼ cup water
• 4 tablespoons grainy Dijon mustard
• 1 teaspoon dried thyme
• ¼ teaspoon dried rosemary
• Dash of sage
• ½ teaspoon table salt to taste

Method

 

1. Warm up smoker or grill, preferably for an indirect cook, pouring one chimney of lump charcoal on the far side of the gril. When warm, smoker/ grill temperature should be about 275-300F.

   Personal Note: I use a Yoder Wichita offset smoker; an offset style smoker is naturally an indirect cook. Living in an extremely dry environment, I also add a small pan of water in the smoker on the lower grate.
2. Meanwhile, on a baking sheet, evenly sprinkle/ rub all sides of the bone-in pork rib roast.
3. When the smoker is up to temperature, place the bone-in pork rib roast in the hottest spot without being directly above the charcoal.
4. Allow the bone-in pork rib roast to cook in the smoker for at least 1 hour (that does mean no peeking!!)
5. Flip the bone-in pork rib roast to another side or rotate for a more even cook.
6. Meanwhile, in a large frying pan, melt the butter and cook the onions and garlic until tender and translucent.
7. Set cooked onion and garlic aside. Add mushrooms to the pan and cook until tender.
8. Add onion and garlic back into the pan with mushrooms and add all other sauce ingredients: heavy cream, sliced mushrooms, thinly sliced dried apricots that are soaking in water, grainy Dijon mustard, dried thyme, dried rosemary, dash of sage
9. Allow the heavy cream to reduce with the grainy dijon and mushrooms. Set aside the pan when sauce is at desired thickness. I usually reduce until it coats the back of a spoon. I usually reduce until it coats the back of a spoon.

   Personal Note: I usually reduce the cream sauce until it coats the back of a spoon.
10. At 275-300F, your total cook time on the bone-in pork rib roast will be ~3+ hours depending on the doneness.
11. Using an instant read thermometer, at the doneness of your choice, take the bone-in pork rib roast off the smoker and place onto a baking sheet or pan, loosely cover with aluminum foil and allow to rest.

    US Department of Agriculture recommends cooking to 145F with at least a 3 minute rest. https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-yet#:~:text=Cook%20raw%20beef%2C%20pork%2C%20lamb,minutes%20before%20cutting%20or%20consuming

    145F -150F medium rare

    150F-155F medium

    155F-160F medium-well

    160F well
12. If you can wait, allow the smoked bone in pork shoulder to rest. This is a good time to re-warm the Dijon mushroom cream sauce.
13. Serve the smoked bone-in pork rib roast with baby potatoes and asparagus on a bed of Dijon mushroom cream sauce. Enjoy!!