Bacon wrapped Country Style Ribs

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Rosemary

  Fresh

  2 tsp or 1g

• White wine

  Alcoholic beverage, table

  8 fl oz or 235g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Bacon

  Pork, cured, cooked, pan-fried

  110g

• Pork Fresh, Boston Butt Country Style Ribs

  Boston Butt Country Style Ribs

  16 oz or 454g

Directions

1. Prepare it exactly the same way, replacing pork roast with 16oz Pork Boston Butt Country Style Ribs. Remove all bones. Can wrap each piece separately or together. Remember to adjust cooking times for lesser amounts.
2. 100 grams of bacon is about 1/4 pound. Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.
3. Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast with kitchen string.
4. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork to a serving dish.
5. Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

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