Description: Pork rib roast is also referred to as
rack of pork (it also may be labeled
center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.
The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. For reference, a pork rib roast/rack of pork is a simpler version of a pork
crown roast, which is a pork rib roast/rack of pork turned into a circle and tied.
This cut makes a show-stopping centerpiece for an elegant dinner. Pork rib roast is not always available in the supermarket meatcase, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.
Cooking Methods
Butcher Tips
- Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
- For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.