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
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One 3 to 4 pound Smithfield Pork Rib Roast with at least 6 ribs (chine bone cracked)
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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 the National Pork Board. For more information visit www.porkbeinspired.com
