If you’ve never tasted Kurobuta pork, you’re definitely missing out. This is possibly the best pork I’ve ever had.
Today I want to celebrate a milestone that I think is HUGE – I’m about to have 10,000 followers on Facebook. Y’all are so awesome, and have helped me grow this from a hobby I did in my kitchen in my spare time to networking with other bloggers in places like Dallas and Orlando, competing in the World Food Championships in Kissimmee (where I placed in the top 10!), to working with amazing brands. My followers are my biggest asset, and I truly appreciate all of you.
Speaking of brands, Snake River Farms is helping me celebrate hitting the 10,000th mark on Facebook by giving away a Kurobuta Prime Rib of pork!! How awesome is that?? Snake River Farms Kurobuta Prime Rib of Pork is the Kurobuta equivalent to a prime rib of beef. It’s about 7 pounds and has about 10-12 ribs.
Trust me, you don’t want to miss the opportunity; the quality of their meat is phenomenal. If you haven’t seen my filet mignon posts, go here and here. They are TO DIE FOR.
I decided to go with a Jerk rub for my prime rib. Now, I did “french” it (removing the meat from the lower part of the bones for a pretty presentation), but I want you to know is that it’s not hard. I was intimidated the first time I did it, but I promise it’s easy!!
You’re essentially removing the meat and tissue from the lower part of the bones to expose them. I use a paring knife and start at the bottom tip of the bone lifting the membrane up, and I use kitchen shears to cut all of the meat/tissue off.
Here’s your printable recipe, and don’t forget to scroll down to enter to win a 7 pound Kurobuta Prime Rib of Pork!
- 1 7-pound Kurobuta Prime Rib of Pork, frenched (optional)
- 1/3 cup brown sugar
- 1 1/2 tbsp sea salt
- 1 tbsp garlic powder
- 1 tsp sesame seeds
- 1/2 tsp nutmeg
- 1 tsp mint
- 1 tsp allspice
- 1 tbsp cumin
- 1 tsp cayenne pepper
- 1/2 tsp cinnamon
- Olive oil
- Preheat oven to 500 degrees.
- Bring the prime rib to almost room temperature and rinse with water, pat to dry.
- Combine all spices in a small container and add enough olive oil to make a paste.
- Brush the rub over the top (bones side down).
- Bake for 15 minutes, then turn the oven down to 325 and cook for an additional two hours.
- Allow to rest for 15 minutes before carving.
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Enter to win – Good Luck!