On occasion, I can find a pork rib roast here at Publix, and it’s usually on sale. I always snatch them up when they appear as they are a bit rare here. These roasts are a real treat as you get two great pieces of pork in one: The Pork Loin and the “Baby Back” Ribs.
Some people say to French the ribs for presentation. I never do as that, IMHO, is a waste of great “Baby Back” rib meat.
Herb Roasted Pork Rib Roast
1/4 Cup Olive Oil
1 Tbsp Thyme
1 Tbsp Rosemary
1 - 2 Tbsp Minced Garlic
1 Tsp Cracked Black Pepper
1 Tsp Salt
Many times when you get one of these roasts, the butcher will have already cut or cracked the chine bone for you. The chine is the bit of spine where the ribs attach to it. If it is in tact, you will not be able to slice the roast into “chops” once it is done.
The chine should be cut between the ribs so that you can slice the chops off. Unfortunately, this one had its chine fully in tact. So, I had to get medieval on this roast.
I’ve got a “ginzu” type utility knife that I picked up at a Wal-Mart demo years ago. It is the perfect tool for the job for hacking these bones. I set to it, and made cuts through the chine so that I can slice the chops once it is done.
With that done, I mixed the rub together in a bowl, and then liberally coated the roast with it, making sure to get some in the cuts at the chine.
Then I placed it in a roaster and covered it to let it sit on the counter for 2 hours to come up to room temp and also “marinate” a bit in the rub.
Next, it went into a preheated 400 degree oven, uncovered, till it reached 140 degrees internally, about 1 hour.
I took it out, covered it again, and let is rest 10 minutes. Finally, it was time to slice between the bones and through the chine cuts and plate those glorious chops. I served it with Garlic and Oil noodles, Everglades Potatoes, and Garlic Bread Rollups.
TIP: For slicing into portions, it’s easiest to turn the roast over on the cutting board so the bones are facing up and you can easily see how your knife needs to travel.
Some people say to French the ribs for presentation. I never do as that, IMHO, is a waste of great “Baby Back” rib meat.
Herb Roasted Pork Rib Roast
1/4 Cup Olive Oil
1 Tbsp Thyme
1 Tbsp Rosemary
1 - 2 Tbsp Minced Garlic
1 Tsp Cracked Black Pepper
1 Tsp Salt
Many times when you get one of these roasts, the butcher will have already cut or cracked the chine bone for you. The chine is the bit of spine where the ribs attach to it. If it is in tact, you will not be able to slice the roast into “chops” once it is done.
The chine should be cut between the ribs so that you can slice the chops off. Unfortunately, this one had its chine fully in tact. So, I had to get medieval on this roast.
I’ve got a “ginzu” type utility knife that I picked up at a Wal-Mart demo years ago. It is the perfect tool for the job for hacking these bones. I set to it, and made cuts through the chine so that I can slice the chops once it is done.
With that done, I mixed the rub together in a bowl, and then liberally coated the roast with it, making sure to get some in the cuts at the chine.
Then I placed it in a roaster and covered it to let it sit on the counter for 2 hours to come up to room temp and also “marinate” a bit in the rub.
Next, it went into a preheated 400 degree oven, uncovered, till it reached 140 degrees internally, about 1 hour.
I took it out, covered it again, and let is rest 10 minutes. Finally, it was time to slice between the bones and through the chine cuts and plate those glorious chops. I served it with Garlic and Oil noodles, Everglades Potatoes, and Garlic Bread Rollups.
TIP: For slicing into portions, it’s easiest to turn the roast over on the cutting board so the bones are facing up and you can easily see how your knife needs to travel.
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