Saturday, April 20, 2019

Holiday Bone-In Pork Roast





























I love making a roast.  Whether it’s beef or pork they are so easy to make and such an elegant show stopping center piece for your holiday table, especially the standing rib roasts.  This Herb Crusted Pork Rib Roast is so tender and juicy with just the right amount of seasoning. Keep in mind that pork rib roasts are much more affordable than beef rib roasts and great for serving a large group

Holiday Bone-In Pork Rib Roast


Dry Rub

1 cup brown sugar, firmly packed

1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder                         
2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice




 










 
 










Mix all dry seasonings and ingredients together until blended. Lay roast on plastic wrap and rub generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.
































Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the roast off the bottom of the pan. Discard plastic wrap and lay your roast on top of the rack. Then fill the bottom of the pan with water under the ribs making sure the roast is not touching the water.



 



















 


Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.  Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4 hours or until bones can slide out easily when pulled from the roast.

 
 






















Remove from oven and carefully remove foil so that steam escapes.  Carefully use tongs to lift the roast to a platter. Tent loosely with foil and allow to rest for about 10 minutes before carving.  Remove foil, slice between the rib bones and serve.






 


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1 comment :

  1. I live alone, so I've never had reason to cook a whole pork roast myself. This is probably an obvious question to those who have. The recipe doesn't specify the size of the pork roast. How many pounds? How many ribs? Etc. Are they pretty standard or is there something specific I should look for?

    ReplyDelete