Spiced Roasted Pork Rib Roast With Vegetables

Pork Rib Roast With Spice Rub and Aromatic Vegetables
Diana Rattray
  • 85 mins
  • Prep: 15 mins,
  • Cook: 70 mins
  • Yield: 6 to 8 servings
Ratings (12)

This pork rib roast is the perfect roast for a holiday feast or Sunday dinner. Have your butcher cut a rib roast with as many ribs as you need for your family or guests. And ask the butcher to french the bones of the rack of pork, leaving the ends of the bones bare. 

The succulent pork rib roast is rubbed with a spice mixture and roasted to perfection on a bed of chopped aromatic vegetables. Serve this delicious pork roast with mashed potatoes and salad or vegetables on the side. 

What You'll Need

  • 1 rack pork loin, bone-in, about 6 to 8 ribs, chine bone removed
  • 2 medium carrots, chopped
  • 1 medium onion, quartered, sliced
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon cracked black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper

How to Make It

  1. Heat the oven to 450 F.
  2. Trim the pork roast of excess fat, if desired. 
  3. In a large Dutch oven or heavy roasting pan, saute the carrots, onion, and celery in 1 tablespoon of the olive oil for about 4 minutes. Add the garlic and saute for about 1 minute longer. 
  4. Place the pork, fat side up, on the vegetables. Rub with the remaining olive oil.
  5. Combine the paprika, pepper, salt, garlic powder, onion powder, coriander, and cayenne. Rub all over the pork roast. 
  1. Roast at 450 F for 10 minutes, then turn the oven down to 325 F and continue roasting until the meat registers at least 145 F* on a food thermometer inserted in the thickest part of the roast, not touching bone or fat. This will take about 1 hour or a bit more, depending on the size of the roast.
  2. Tent the roast loosely with foil and let it rest for 10 minutes before carving.

*According to the USDA, the minimum safe temperature for pork is 145 F.

Meat and Poultry Temperature Chart

Nutritional Guidelines (per serving)
Calories 301
Total Fat 13 g
Saturated Fat 4 g
Unsaturated Fat 7 g
Cholesterol 85 mg
Sodium 382 mg
Carbohydrates 10 g
Dietary Fiber 2 g
Protein 34 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)