Smoked-Paprika Pork Rib Roast With Sherry Raisin Vinaigrette

• 1/4 cup (1 oz) bittersweet (
• )
• (smoked Spanish paprika; available at La Tienda; tienda.com)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon kosher salt plus additional for sprinkling
• 1 tablespoon coarsely cracked black pepper
• 1 (5- to 6-lb) center-cut bone-in pork loin rib roast
• 1/4 cup golden raisins
• 1/4 cup dry Sherry
• 1/3 cup red-wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon minced garlic
• 1 teaspoon table salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/2 cup extra-virgin olive oil (preferably Spanish)
• 3 tablespoons finely chopped fresh flat-leaf parsley

1. Put oven rack in middle position and preheat oven to 500u0b0F.
2. Stir together pimenton, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down. Roast pork 10 minutes, then reduce heat to 300u0b0F and continue to roast until a meat thermometer inserted diagonally into center registers 140u0b0F, 1 hour 10 minutes to 1 hour 25 minutes more.
3. Let pork stand, loosely covered with foil, 20 to 25 minutes before carving. (Temperature of meat will rise to about 150u0b0F.)
4. Soak raisins in Sherry in a medium bowl, covered, 30 minutes. Add vinegar, shallot, garlic, salt, and pepper, then add oil in a slow stream, whisking until combined. Whisk in parsley just before serving.
5. Slice pork and serve with vinaigrette and a sprinkling of kosher salt.

bittersweet, paprika, ground cumin, ground coriander, kosher salt, black pepper, golden raisins, sherry, redwine vinegar, shallot, garlic, salt, black pepper, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/smoked-paprika-pork-rib-roast-with-sherry-raisin-vinaigrette-233307 (may not work)