Best 6 Rib In Pork Roast Recipes

CROWN ROAST OF PORK

Steps:

• In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 160°. , Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve.

HERBED PORK RIB ROAST

Steps:

• Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. , Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

SUNNY'S 12TH DISTRICT PORK RIB ROAST

Steps:

• Preheat a grill for direct and indirect cooking to 425 degrees F.
• Brush the pork loin all over with the olive oil and sear on all sides over the direct heat of the grill, about 15 minutes. Let cool until easy to handle, then brush the mustard on all sides of the flesh.
• In a medium bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt and pepper. Sprinkle on all sides of the pork, coating evenly.
• Place the pork, rib-side down, over the indirect heat of the grill. Lower the grill to 350 degrees F.
• In a small bowl mix the warm water, sugar and lime juice until the sugar is dissolved. Use a brush or pour into a spray bottle to baste or spritz the pork lightly while cooking, starting 20 minutes into the cooking time and continuing every 15 minutes until done. Remove from the grill when a thermometer inserted in the center (avoiding bone) rapidly reaches 145 to 150 degrees F, about 1 hour 30 minutes total. Remove and cover lightly with aluminum foil and allow to rest 15 to 20 minutes before slicing and serving.

SPICY RIB RUB FOR PORK ROAST

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:.
• Combine 1 quart water and all remaining ingredients in medium saucepan.
• Bring to boil, stirring until sugar and salt dissolve.
• Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
• Add remaining 5 quarts cold water; stir to blend.
• Let stand until brine is cool to touch, about 1 hour.
• For pork:.
• Place pork on work surface.
• Trim off all but 1/4-inch layer of fat from roast.
• Turn roast over so that rib bones point up.
• Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
• Tie meat back onto bones with kitchen string at 2-inch intervals.
• Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
• Cover and refrigerate 5 days.
• Remove pork from brine; discard brine.
• Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
• Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F
• Place pork on rack in large roasting pan.
• Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
• Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
• Remove from oven.
• Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast.
• Cut meat into slices and serve.

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.