Center Rib Pork Roast Recipes

Steps:

• 1. Preheat oven to 450 degrees, The key to a good pork Roast is to LOCK IN THE JUICES BY ROASTING AT A HIGH TEMPERATURE to form a crust on the outside, & then LOWERING THE TEMPERATURE TO COOK LOW AND SLOW. This recipe is for those of you that think I only make large quantity recipes. This one only serves 4, or more if you decide to share the thick cut chops.
• 2. Combine the spices of your choice in a small bowl, then sprinkle and rub liberally over the entire roast. I like to spray roast with a little cooking spray also once it is seasoned. Spray a shallow roasting pan with non stick cooking spray.
• 3. Add roast to pan, then place in preheated 450 degrees F. oven and Roast for 15 minutes. Then LOWER THE TEMPERATURE to 275 degrees F. and roast for 2 hours, or until pop up timer pops out if there is one or the internal temperature reaches 145-155 degrees F. The temperature will continue to rise about 10 degrees or so once removed from oven.
• 4. Allow Roast to rest about 10 minutes, tent top with foil. Then WITH A VERY SHARP KNIFE, SLICE BETWEEN EACH RIB BONE, DOWN TO THE BASE. If the base was not cracked before hand you will need to work your way around the base to get each chop loose. But it is much easier if the base bone has been cracked by the butcher at the store level. As you can see I did get the chops separated but not without a lot of effort on my part. The Moral of the story is to ASK THE BUTCHER TO CRACK THE BASE BONE AT STORE LEVEL, EVEN WHEN THEY ARE ON SALE. IT WILL MAKE YOUR JOB SO MUCH EASIER AT THE DINNER TABLE. Smile

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

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.

Steps:

• Preheat the oven to 450 degrees F.
• For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
• While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
• Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
• Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
• For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
• Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.