Port Wine-Cherry Sauce
SERVES6 to 8 (Makes about 1 3/4 cups)
WHY THIS RECIPE WORKS
We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it...