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!

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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.

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

Instructions

• 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.
• Meanwhile, on a baking sheet, evenly sprinkle/ rub all sides of the bone-in pork rib roast.
• When the smoker is up to temperature, place the bone-in pork rib roast in the hottest spot without being directly above the charcoal.
• Allow the bone-in pork rib roast to cook in the smoker for at least 1 hour (that does mean no peeking!!)
• Flip the bone-in pork rib roast to another side or rotate for a more even cook.
• Meanwhile, in a large frying pan, melt the butter and cook the onions and garlic until tender and translucent.
• Set cooked onion and garlic aside. Add mushrooms to the pan and cook until tender.
• 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
• 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.
• At 275-300F, your total cook time on the bone-in pork rib roast will be ~3+ hours depending on the doneness.
• 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
• 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.
• Serve the smoked bone-in pork rib roast with baby potatoes and asparagus on a bed of Dijon mushroom cream sauce. Enjoy!!