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Ingredients
US|METRIC
6 SERVINGS
- 5 lb. pork rib rack (chine bone removed)
- 2 cloves garlic (crushed)
- black pepper (coarsely ground)
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Directions
- Heat oven to 350 degrees F. Trim excess fat from pork loin and trim extra meat from between rib bones. This is called “Frenching” the bones; you can also ask your butcher to do this). Rub all surfaces with crushed garlic and sprinkle generously with black pepper.
- Place pork roast, bones up, on rack in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest 10 minutes. Cut between rib bones to serve.
NutritionView More
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5Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories5Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium0mg0% |
Potassium25mg1% |
Protein0g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate1g0% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A0% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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