Rib In Pork Roast Recipes

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CROWN ROAST OF PORK



Crown Roast of Pork image

My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 14 servings.

Number Of Ingredients 6

1 tablespoon dried parsley flakes
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (14 ribs and about 8 pounds)
Foil or paper frills for rib ends

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.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 216mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

HERBED PORK RIB ROAST



Herbed Pork Rib Roast image

My husband, Dale, created this recipe, and it's become the specialty of the house. The seasoning also works well on pork chops, beef roast and chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 6

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried marjoram
1 tablespoon dried parsley flakes
1 to 2 teaspoons cayenne pepper
1 bone-in pork rib roast (about 4 pounds)

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.

Nutrition Facts : Calories 356 calories, Fat 24g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 88mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

SUNNY'S 12TH DISTRICT PORK RIB ROAST



Sunny's 12th District Pork Rib Roast image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 14

One 6- to 8-rib bone-in pork loin
Olive oil, for brushing
1/3 cup Dijon mustard
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons smoked or hot Hungarian paprika
2 tablespoons onion powder
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup warm water
1/2 cup sugar
1/4 cup fresh lime juice

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



Spicy Rib Rub for Pork Roast image

The flavors come alive in this rub. Even though we've tried numerous ways to fix pork roast, we always come back to this recipe because of the magnificent flavors and ease in preparation. Your kitchen will smell heavenly while this is cooking. This recipe gives you enough rub for 3 pork roasts so store excess in an small container or spice jar.

Provided by Claudia Dawn

Categories     Pork

Time 1h35m

Yield 1/8 Cup

Number Of Ingredients 7

1/8 cup paprika
2 teaspoons onion salt
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons dried whole thyme
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper

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



Herb-Brined Pork Prime Rib Roast image

The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it. Times do not reflect this.

Provided by lazyme

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

6 quarts cold water, divided
1 1/2 cups sugar
3/4 cup fine sea salt
8 large fresh thyme sprigs
6 turkish bay leaves, crumbled
4 juniper berries
2 teaspoons whole black peppercorns
6 1/2 lbs center-cut pork rib roast, well-trimmed (8-bone, about 12 to 14 inches long)
2 tablespoons chopped fresh thyme
2 teaspoons whole black peppercorns (crushed in mortar with pestle or in resealable plastic bag with mallet)

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.

Nutrition Facts : Calories 346.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 62.7, Sodium 10703.9, Carbohydrate 37.6, Fiber 0.1, Sugar 37.4, Protein 21.9

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS



Rosemary Garlic Pork Rib Roast with Roasted Carrots and Onions image

Categories     Garlic     Onion     Pork     Roast     Low/No Sugar     Rosemary     Bacon     Carrot     Gourmet

Yield Serves 6

Number Of Ingredients 8

3 bunches small thin carrots (not baby carrots, about 2 pounds)
3/4 pound small white onions, halved lengthwise
3 bacon slices, chopped
an 8 rib pork rib roast (about 4 1/2 pounds)
2 garlic cloves, sliced thin about 1/4 cup small leaf clusters from fresh rosemary sprigs
1/4 cup water
1 tablespoon chopped fresh parsley leaves
Garnish:fresh rosemary and parsley sprigs

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.

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