Oven-Roasted Rosemary Pork Rib Brisket
The difference between a pork rib brisket cut and spareribs is that it is located more toward the belly of the pig and has less bone-in and a little more fat. The pork rib brisket is savory, tender and affordable. Many chefs smoke pork rib brisket, but it can be braised and oven-roasted as well. I bought this 2 1/2 pound pork rib brisket at Friendly market here on the Hawaiian island of Moloka'i for $8.52, that's $2.13 per serving... how can you beat that?
2 1/2 pound pork rib brisket
1 tablespoon chili powder
1 tablespoon salt
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon ground black pepper
1/2 tablespoon sugar
1 teaspoon dry mustard
1/2 cup of fresh rosemary leaves, chopped
1 1/2 cups beef stock, heated
4 cups water, heated
These ribs cook low and slow in a preheated 350˚F oven. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and fresh rosemary. Season the raw brisket on both sides with the rub. Place in a foil lined roasting pan and roast, uncovered, for 1 hour.
At that point, add heated beef stock and enough hot water to yield about 1/2 inch of liquid in the roasting pan. Lower the oven temperature to 300˚F, and continue cooking for 3 hours more, uncovered, or until the pork brisket is fork-tender. At this point you will see that the brisket has lost a lot of its fat and gained a lot of flavor. The other good thing is that your kitchen will be filled with a wonderful aroma for 4 hours and people will start gathering around asking when's dinner?
Slice the rib brisket into individual servings. Serve with fresh corn on the cob and potato salad, or whatever you like (see recipe index).
Makes 4 servings.
Note: If you don't like rosemary or can't find it fresh, then serve with your favorite BBQ sauce.