16 Delicious Pork Rib Roast Recipes for Every Occasion

Zesty, succulent, and utterly satisfying, pork rib roasts are the star of any meal, turning ordinary dinners into memorable feasts. Whether you’re craving comfort food on a chilly evening or seeking a show-stopping centerpiece for your next gathering, we’ve got you covered. Dive into our roundup of 16 mouthwatering recipes that promise to delight your taste buds and impress your guests. Let’s get cooking!

Herb-Crusted Pork Rib Roast

Remembering the first time I prepared this dish, the aroma of fresh herbs filled the kitchen, promising a meal that was both comforting and elegant. It’s a dish that speaks to the soul, with each herb and spice carefully chosen to create a symphony of flavors.

Ingredients

• 1 4-pound pork rib roast
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 1 tsp ground mustard

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Pat the pork rib roast dry with paper towels; this helps the crust adhere better.
3. In a small bowl, mix together the olive oil, kosher salt, black pepper, rosemary, thyme, garlic, and ground mustard to create the herb crust.
4. Rub the herb mixture evenly over the entire surface of the pork rib roast, covering every inch for maximum flavor.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly around the meat.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, checking with a meat thermometer.
7. Let the roast rest for 15 minutes before carving to allow the juices to redistribute, ensuring a moist and tender result.

Carving into the herb-crusted pork rib roast reveals a perfectly pink center, surrounded by a flavorful, aromatic crust. Serve it alongside roasted vegetables or a light salad to complement its rich flavors, making any meal feel like a special occasion.

Garlic and Rosemary Pork Rib Roast

Remembering the first time I prepared this dish, the aroma of garlic and rosemary filled the kitchen, creating a sense of warmth and anticipation. It’s a recipe that demands patience but rewards with every bite, a testament to the beauty of simple ingredients coming together.

Ingredients

• 1 4-pound pork rib roast
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for even cooking.
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper to create a fragrant rub. Tip: Letting the rub sit for 5 minutes before applying can enhance the flavors.
3. Pat the pork rib roast dry with paper towels to ensure the rub adheres well. Tip: A dry surface promotes better browning.
4. Generously apply the garlic and rosemary rub all over the pork rib roast, covering every inch for maximum flavor.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
6. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Tip: Use a meat thermometer for accuracy.
7. Remove the roast from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute.

Just as the roast rests, the flavors meld together, creating a dish that’s both robust and delicate. The crust is golden and herby, while the inside remains tender and juicy. Serve it alongside roasted vegetables or a light salad to complement its richness.

Honey Glazed Pork Rib Roast

Honey glazed pork rib roast is a dish that whispers of homecomings and the quiet joy of a meal shared. It’s the kind of recipe that fills the kitchen with warmth, the sweet and savory aroma promising comfort with every bite.

Ingredients

• 4 lbs pork rib roast
• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for the roast.
2. In a small bowl, whisk together 1/2 cup honey, 2 tbsp soy sauce, 1 tsp garlic powder, and 1 tsp onion powder until well combined. Tip: Warming the honey slightly can make it easier to mix.
3. Pat the 4 lbs pork rib roast dry with paper towels to help the glaze adhere better.
4. Rub the roast with 1 tbsp olive oil, then season evenly with 1/2 tsp salt and 1/2 tsp black pepper.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Brush half of the honey glaze over the roast, ensuring it’s fully coated. Tip: Save the remaining glaze for later to add layers of flavor.
7. Roast in the preheated oven for 1 hour, then brush with the remaining glaze. Tip: Use a meat thermometer to check for an internal temperature of 145°F (63°C) for perfect doneness.
8. Remove the roast from the oven and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Unveiling the roast reveals a caramelized exterior that gives way to tender, juicy meat beneath. The honey glaze creates a sticky-sweet crust that contrasts beautifully with the savory pork, making it a standout centerpiece for any gathering. Serve it alongside roasted vegetables or a crisp salad to complete the meal.

Spicy Asian-Style Pork Rib Roast

On a quiet evening like this, the thought of a Spicy Asian-Style Pork Rib Roast simmering in the oven brings a comforting warmth to the kitchen, a dish that marries the bold flavors of Asia with the hearty satisfaction of American comfort food.

Ingredients

• 3 lbs pork rib roast
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sriracha
• 2 tbsp honey
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup chicken broth
• 1 tbsp vegetable oil

Instructions

1. Preheat the oven to 350°F.
2. In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, honey, minced garlic, and minced ginger until well combined.
3. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork rib roast on all sides until golden brown, about 3-4 minutes per side.
4. Pour the sauce mixture over the pork, ensuring it’s evenly coated. Add chicken broth to the skillet.
5. Transfer the skillet to the preheated oven. Roast for 1 hour and 30 minutes, basting the pork with the sauce every 30 minutes.
6. Remove the skillet from the oven. Let the pork rest for 10 minutes before slicing.

Zesty and aromatic, this pork rib roast boasts a sticky glaze that clings to each tender slice. Serve it atop a bed of steamed jasmine rice, allowing the grains to soak up the rich, spicy sauce for a meal that’s as visually appealing as it is delicious.

Apple Cider Brined Pork Rib Roast

Now, as the leaves begin to whisper the arrival of autumn, there’s a certain comfort in preparing a dish that embodies the season’s essence. This apple cider brined pork rib roast is a celebration of warmth and flavor, a dish that invites you to slow down and savor each moment.

Ingredients

• 4 cups apple cider
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 1 tbsp black peppercorns
• 2 bay leaves
• 1 pork rib roast (about 5 lbs)
• 2 tbsp olive oil
• 1 tsp ground black pepper

Instructions

1. In a large pot, combine 4 cups apple cider, 1/2 cup kosher salt, 1/4 cup brown sugar, 1 tbsp black peppercorns, and 2 bay leaves. Bring to a boil over high heat, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature.
2. Place 1 pork rib roast in a large resealable bag. Pour the cooled brine over the roast, ensuring it’s fully submerged. Seal the bag and refrigerate for 12 to 24 hours.
3. Preheat the oven to 325°F. Remove the roast from the brine, pat dry with paper towels, and discard the brine.
4. Rub the roast with 2 tbsp olive oil and sprinkle with 1 tsp ground black pepper. Place on a rack in a roasting pan.
5. Roast in the preheated oven for about 2.5 hours, or until the internal temperature reaches 145°F. Let rest for 15 minutes before slicing.

With each slice, the roast reveals a juicy interior, perfectly balanced by the sweet and savory notes of the brine. Serve it alongside roasted root vegetables or a crisp apple slaw for a meal that feels like autumn on a plate.

Maple Mustard Pork Rib Roast

Sometimes, the most comforting meals come from the simplest combinations, like the sweet and tangy dance of maple and mustard on a succulent pork rib roast. It’s a dish that feels like a warm embrace on a cool evening, inviting you to slow down and savor each bite.

Ingredients

• 1 4-pound pork rib roast
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, salt, pepper, and minced garlic until well combined.
3. Pat the pork rib roast dry with paper towels to help the glaze adhere better.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until golden brown, about 3-4 minutes per side.
5. Brush the maple mustard glaze evenly over the seared roast, reserving some for later.
6. Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C) for medium doneness.
7. Every 20 minutes, baste the roast with the reserved glaze to build layers of flavor.
8. Once done, remove the roast from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.

You’ll find the pork rib roast wonderfully tender, with a caramelized crust that’s both sweet and piquant. Serve it alongside roasted root vegetables or a crisp apple slaw to complement its rich flavors.

Slow Cooker Pork Rib Roast

Gently, as the morning light filters through the kitchen window, the slow cooker becomes a vessel of transformation, turning a simple pork rib roast into a tender, flavorful centerpiece. This dish, with its humble beginnings, promises warmth and comfort, a testament to the magic of slow cooking.

Ingredients

– 3 lbs pork rib roast
– 1 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup chicken broth
– 2 tbsp apple cider vinegar
– 1 tbsp honey

Instructions

1. Pat the pork rib roast dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the roast evenly with salt, black pepper, garlic powder, and onion powder.
4. Sear the roast on all sides in the skillet until browned, about 3-4 minutes per side.
5. Transfer the seared roast to the slow cooker.
6. In a small bowl, whisk together chicken broth, apple cider vinegar, and honey until the honey is dissolved.
7. Pour the mixture over the roast in the slow cooker.
8. Cover and cook on low for 8 hours, or until the meat is fork-tender.
9. Carefully remove the roast from the slow cooker and let it rest for 10 minutes before slicing.
10. Serve the sliced roast with the cooking juices drizzled over the top.
Tip: For an extra layer of flavor, add a sprig of rosemary or thyme to the slow cooker.
Tip: If the cooking juices are too thin, simmer them in a saucepan over medium heat to reduce and thicken.
Tip: Letting the roast rest before slicing ensures the juices redistribute, keeping the meat moist.
Tender and succulent, the pork rib roast falls apart at the touch of a fork, its flavors deepened by the slow cooking process. Serve it atop a mound of creamy mashed potatoes or alongside roasted autumn vegetables for a meal that feels like a hug.

BBQ Pork Rib Roast with Smoky Dry Rub

Beneath the golden hues of the setting sun, there’s something deeply comforting about the aroma of BBQ Pork Rib Roast wafting through the air, a dish that marries the rustic charm of smoked flavors with the tender embrace of slow-cooked meat.

Ingredients

• 1 rack pork rib roast (about 3 lbs)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup apple cider vinegar
• 1/2 cup water

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for even cooking.
2. In a small bowl, mix together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper to create the dry rub.
3. Pat the pork rib roast dry with paper towels to ensure the rub adheres well.
4. Generously apply the dry rub to all sides of the pork rib roast, pressing gently to secure the spices.
5. Place the roast in the smoker, fat side up, and insert a meat thermometer into the thickest part, avoiding the bone.
6. Combine 1 cup apple cider vinegar and 1/2 cup water in a spray bottle. Every hour, lightly spritz the roast to keep it moist.
7. Smoke the roast until the internal temperature reaches 195°F, about 6 hours, for fall-off-the-bone tenderness.
8. Remove the roast from the smoker and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Perfectly smoked, the BBQ Pork Rib Roast boasts a bark that’s richly caramelized, giving way to meat so tender it nearly melts on the tongue. Serve it atop a mound of creamy coleslaw or alongside charred cornbread for a meal that sings of summer evenings.

Orange and Ginger Glazed Pork Rib Roast

Orange and ginger glazed pork rib roast is a dish that whispers of autumn evenings and the warmth of shared meals. Its flavors, a harmonious blend of citrus and spice, invite a moment of pause, a savoring of the simple joys that cooking can bring.

Ingredients

• 4 lbs pork rib roast
• 1 cup orange juice
• 1/4 cup honey
• 2 tbsp grated ginger
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even cooking.
2. In a small bowl, whisk together 1 cup orange juice, 1/4 cup honey, 2 tbsp grated ginger, and 2 tbsp soy sauce to create the glaze. Tip: Freshly grated ginger offers a more vibrant flavor than pre-ground.
3. Season the 4 lbs pork rib roast evenly with 1 tsp salt and 1/2 tsp black pepper, ensuring every part is covered for a balanced taste.
4. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork rib roast on all sides until golden brown, about 3-4 minutes per side. Tip: Searing locks in the juices, contributing to a moister roast.
5. Brush the roast generously with the prepared glaze, reserving some for later. Place the skillet in the preheated oven.
6. Roast for about 1.5 hours, or until the internal temperature reaches 145°F (63°C), brushing with the remaining glaze every 30 minutes. Tip: Use a meat thermometer for accuracy to avoid overcooking.
7. Let the roast rest for 10 minutes before slicing to allow the juices to redistribute.

Zesty and aromatic, this roast carries a delicate balance of sweetness and spice, with a tender texture that falls apart at the slightest touch. Serve it alongside roasted root vegetables or a crisp salad to complement its rich flavors.

Pork Rib Roast with Root Vegetables

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about preparing a pork rib roast with root vegetables. It’s a dish that asks for your patience and rewards you with its warmth and richness, a perfect reflection of the season’s shift.

Ingredients

• 1 4-pound pork rib roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large carrots, peeled and cut into 2-inch pieces
• 3 parsnips, peeled and cut into 2-inch pieces
• 2 large potatoes, peeled and quartered
• 1 large onion, quartered
• 4 cloves garlic, minced
• 1 cup chicken broth
• 2 tablespoons fresh rosemary, chopped

Instructions

1. Preheat your oven to 350°F (175°C).
2. Rub the pork rib roast all over with olive oil, then season it evenly with salt and black pepper.
3. Place the roast in a large roasting pan, fat side up, and surround it with the carrots, parsnips, potatoes, onion, and minced garlic.
4. Pour the chicken broth into the bottom of the pan, being careful not to wash the seasoning off the roast.
5. Sprinkle the chopped rosemary over the roast and vegetables.
6. Roast in the preheated oven for about 2 hours, or until the internal temperature of the pork reaches 145°F (63°C), basting the meat and vegetables with the pan juices every 30 minutes.
7. Remove the pan from the oven and let the roast rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
8. While the roast rests, you can return the vegetables to the oven to keep them warm if needed.

Unassuming in its simplicity, this dish brings together the earthy sweetness of root vegetables with the succulent, herb-infused pork in a way that feels both rustic and refined. Serve it with a drizzle of the pan juices over the top, or alongside a crisp, green salad to cut through the richness.

Balsamic Fig Pork Rib Roast

Yesterday, as the evening light faded, I found myself drawn to the kitchen, contemplating the rich, autumnal flavors that seem to pair so perfectly with the cooler evenings. It was then that the idea of a Balsamic Fig Pork Rib Roast took shape in my mind, a dish that marries the sweetness of figs with the tangy depth of balsamic, all enveloping a succulent pork rib roast.

Ingredients

• 1 (4-pound) pork rib roast
• 1/2 cup balsamic vinegar
• 1/4 cup fig preserves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. In a small bowl, whisk together the balsamic vinegar, fig preserves, olive oil, salt, pepper, minced garlic, and chopped rosemary until well combined. Tip: Letting the mixture sit for 10 minutes can help the flavors meld.
3. Place the pork rib roast in a roasting pan and generously coat it with the balsamic fig mixture, ensuring every part is covered. Tip: Using a brush can help evenly distribute the marinade.
4. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer. Tip: Basting the roast every 30 minutes with the pan juices will keep it moist and flavorful.
5. Once done, remove the roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.

The roast emerges from the oven with a glossy, caramelized exterior that gives way to tender, juicy meat infused with the sweet and tangy flavors of the balsamic fig glaze. Serve it sliced atop a bed of creamy polenta or alongside roasted root vegetables for a meal that feels both rustic and refined.

Pork Rib Roast with Cranberry Sauce

Beneath the golden hues of autumn, there’s a dish that whispers the essence of the season—a harmonious blend of savory and sweet, tender and crisp. It’s a meal that invites you to pause, to savor each bite as the world outside slows down.

Ingredients

• 1 4-pound pork rib roast
• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried rosemary

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for roasting.
2. Season the pork rib roast evenly with salt, pepper, and dried rosemary, pressing the spices gently into the meat.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork rib roast on all sides until golden brown, approximately 3 minutes per side, to lock in the juices.
5. Transfer the skillet to the preheated oven and roast for 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the roast cooks, combine cranberries, sugar, and water in a small saucepan over medium heat.
7. Bring the mixture to a simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes.
8. Remove the roast from the oven and let it rest for 10 minutes before slicing to allow the juices to redistribute.
9. Serve the sliced pork rib roast with the cranberry sauce drizzled on top or on the side.

Juicy and aromatic, the pork rib roast pairs beautifully with the tartness of the cranberry sauce, creating a balance of flavors that’s both comforting and elegant. For a festive touch, garnish with fresh rosemary sprigs and serve alongside roasted root vegetables.

Cajun Spiced Pork Rib Roast

Perhaps there’s no better way to welcome the crisp embrace of autumn than with a dish that warms the soul and spices up the palate. This Cajun Spiced Pork Rib Roast, with its bold flavors and tender texture, is a celebration of comfort and culinary adventure.

Ingredients

• 1 (4-pound) pork rib roast
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 2 tablespoons apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pat the pork rib roast dry with paper towels to ensure the seasoning adheres well.
3. Rub the olive oil all over the pork rib roast.
4. In a small bowl, mix together the Cajun seasoning, salt, and black pepper.
5. Evenly coat the pork rib roast with the seasoning mixture.
6. Place the pork rib roast on a rack in a roasting pan, fat side up.
7. Pour the chicken broth and apple cider vinegar into the bottom of the roasting pan to keep the meat moist during cooking.
8. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
9. Let the roast rest for 10 minutes before slicing to allow the juices to redistribute.

Succulent and richly flavored, this Cajun Spiced Pork Rib Roast pairs beautifully with roasted vegetables or a simple salad. The crusty exterior gives way to juicy, tender meat that’s perfectly spiced, making it a standout centerpiece for any gathering.

Pork Rib Roast with a Coffee Crust

Falling leaves and the crisp air of early autumn remind me of the warmth and comfort found in a kitchen, where today, I’m drawn to the rich, aromatic allure of a pork rib roast with a coffee crust. It’s a dish that marries the boldness of coffee with the succulence of pork, creating a symphony of flavors that’s both unexpected and deeply satisfying.

Ingredients

• 1 4-pound pork rib roast
• 2 tbsp finely ground coffee
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the roast.
2. In a small bowl, mix together the ground coffee, brown sugar, salt, and black pepper to create the crust mixture.
3. Pat the pork rib roast dry with paper towels to help the crust adhere better.
4. Rub the olive oil all over the pork, then evenly coat it with the coffee crust mixture, pressing gently to adhere.
5. Place the roast on a rack in a roasting pan, fat side up, to allow the heat to circulate evenly.
6. Insert a meat thermometer into the thickest part of the roast, avoiding the bone, to monitor the internal temperature.
7. Roast in the preheated oven until the internal temperature reaches 145°F (63°C), about 20 minutes per pound.
8. Let the roast rest for 15 minutes before carving to allow the juices to redistribute.

The coffee crust forms a beautifully dark, crackling exterior that contrasts with the tender, juicy pork beneath. This dish pairs wonderfully with a side of roasted root vegetables or a light, citrusy salad to balance the richness. The first word of your introduction must begin with the letter ‘T’.

Pomegranate Molasses Pork Rib Roast

Vividly recalling the first time I encountered the deep, tangy sweetness of pomegranate molasses, it was only a matter of time before I let it dance with the rich, savory notes of a pork rib roast. This dish is a celebration of contrasts, where each bite tells a story of flavor and tradition.

Ingredients

• 1 (4-pound) pork rib roast
• 1/2 cup pomegranate molasses
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even cooking.
2. In a small bowl, whisk together the pomegranate molasses, olive oil, salt, black pepper, minced garlic, and chopped rosemary to create a marinade. Tip: Letting the marinade sit for 5 minutes before use helps the flavors meld.
3. Place the pork rib roast in a large roasting pan and generously coat it with the marinade, making sure to cover all sides. Tip: Using a brush can help evenly distribute the marinade.
4. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Basting the roast every 30 minutes with the pan juices will keep it moist and flavorful.
5. Remove the roast from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a succulent bite.

As the roast rests, the pomegranate molasses caramelizes into a sticky glaze, while the pork remains tender and juicy beneath. Serve slices atop a bed of wild rice or with roasted vegetables to complement its bold flavors.

Pork Rib Roast with Creamy Mushroom Sauce

Comfort comes in many forms, and today, it arrives as a tender pork rib roast, its edges crisped to perfection, nestled under a blanket of creamy mushroom sauce that whispers of earthy depths and rich, velvety textures.

Ingredients

• 3 lbs pork rib roast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups sliced mushrooms
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 tbsp butter
• 1 tsp thyme

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the pork rib roast with olive oil, then season evenly with salt and black pepper.
3. Place the roast in a roasting pan and cook in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
4. While the roast cooks, melt butter in a skillet over medium heat and add sliced mushrooms, cooking until they are golden and have released their moisture, about 5 minutes.
5. Pour in the chicken broth and simmer until reduced by half, approximately 3 minutes.
6. Stir in the heavy cream and thyme, then reduce the heat to low, allowing the sauce to thicken for about 5 minutes, stirring occasionally.
7. Once the roast is done, let it rest for 10 minutes before slicing to allow the juices to redistribute.
8. Serve the sliced pork rib roast with the creamy mushroom sauce drizzled over the top.

Every bite of this dish offers a harmonious blend of succulent pork and the luxurious creaminess of the mushroom sauce, making it a perfect centerpiece for a dinner that demands a little extra attention to detail. Consider pairing it with a side of roasted vegetables or a light salad to balance the richness.

Conclusion

Absolutely, these 16 pork rib roast recipes offer something for every occasion, from cozy family dinners to festive gatherings. We hope you’re inspired to try them out and discover new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the deliciousness. Happy cooking!