© Denzil Green
This pork roast is cut from the rib area of the loin of the pig. It has a decent amount of fat in it which helps make for a moister and flavourful roast.
Typically, the roasts are sold “Frenched”, with meat cut away from the end of the ribs so that the ends of those bones are exposed. It may be bound with butcher’s string.
The roast may have anywhere from 3 to 8 ribs in it, depending on the size. A 4 rib roast will weigh about 3 pounds (1.4 kg); an 8 rib roast will weigh about 4 1/2 pounds (2 kg.)
You can cook it whole as a roast, or cut between the ribs to make pork rib chops.
May be referred to as “Pork Loin Rib Roast”, “Rack of Pork”, or “Centre Cut Pork Loin.”
Pork Rib Roasts respond beautifully to a rub being applied to them before cooking. If you don’t have a rub in mind, try a rub made from: 3 tablespoons of olive oil, 3 minced garlic cloves, 1 tsp dry thyme, 1 tsp dry sage or ground rosemary. Don’t cook by braising, stewing or crockpot, or the meat may go tough and dry on you. Cook by roasting.
Cook the roast in an uncovered pan in the oven at 175 C for 20 minutes per 500 g (350 F for 20 minutes per pound.) Leave butcher’s string on when cooking.
After cooking, each rib piece will carve like a pork chop. Snip the butcher’s string before carving.
The United States Department of Agriculture (USDA) recommends that a pork roast is cooked when it hits an internal temperature of 60 to 63 C (140 to 145 F), followed by 3 minutes of resting.
Some jurisdictions such as Canada (as of 2014) are still more conservative, calling for a higher internal temperature of 71 C (160 F.) Some people argue that this temperature (which is what many health boards still recommend), is too cautious and will dry a rib roast out.