Peppered Rack Of Pork

Want to make a statement? Make a standing rib roast like this pepper-rubbed rib roast. Simple to prepare, elegant to serve. Frenched ribs are those with the meat removed so that just the bone is exposed. Ask the butcher to do it for you.

Serves: 6
Cook Time: 100 Minutes

Ingredients

• One 3 to 4 pound Smithfield Pork Rib Roast with at least 6 ribs (chine bone cracked)
• 1/4 c. pepper-blend seasoning

Steps

Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called Frenching; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with peppered seasoning. Place roast bones up in shallow roasting pan. Roast for 1-1 1/2 hours. Remove roast from oven; let rest about 10 minutes. Cut between rib bones to serve.

Serving Suggestions

Serve with broccoli spears, lemon butter, scalloped potatoes and warm rolls.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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