Serve this centerpiece-worthy Oven Roasted Pork Rack for all to enjoy. Savor the true flavor of Chairman’s Reserve Pork with this 3-ingredient rub that is sure to steal the show.
1 Chairman’s Reserve® pork center loin roast, chine bone removed, (8 ribs, 4 to 5 pounds)
1 1/2 teaspoons coarse ground black pepper
1 teaspoon garlic salt
1/2 teaspoon onion powder
1. Heat oven to 325°F. Combine rub ingredients; press mixture onto roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of pork, not resting in fat or touching bone. Do not add water or cover. Roast in 325°F oven 1 1/4 to 1 1/2 hours or until 145°F for medium doneness. Let stand 15 minutes. (Temperature will rise to 150°F for medium doneness.)
3. Carve roast into slices.
Serving suggestions: Roasted vegetables (Brussels sprouts, sweet potatoes, shallots)
Notes: Have meat retailer loosen or remove the chine bone for easier carving.
For a special presentation, ask your butcher (or meat retailer) to french the bones. Frenching refers to removing the fat and lean between and around the bones to add visual appeal.
DIY Frenching: Place the rib roast on the bones, so the fat side is up. Make a long cut across the bones to serve as your guide about 2 inches from the end or further if you want more bone showing. Then cut between each of the bones down to the cut line, removing the meat between the bones. Go back and clean around each bone.