Name: Smoked-Paprika Pork Rib Roast with Sherry Raisin Vinaigrette
Cook time: 20 min
Total time: 2 1/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 1/4 cup (1 oz) bittersweet (agridulce) pimentón de la Vera (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

Peppers from the valley of La Vera, in Extremadura, are used to produce a deliciously smoky paprika. There are three kinds of pimentón: sweet, bittersweet (called agridulce), and hot. We prefer agridulce in this recipe.

Cooks' notes:

· Meat rub keeps in an airtight container 1 week. · Vinaigrette (without parsley) can be made 3 hours ahead and kept at room temperature, or 1 day ahead, chilled and covered. Bring to room temperature and whisk in parsley just before serving.

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