Spiced Pork Rib Roast on a Bed of Vegetables

Pork Rib Roast With Spice Rub and Aromatic Vegetables
Diana Rattray
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
301 Calories
13g Fat
10g Carbs
34g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 301
% Daily Value*
Total Fat 13g 17%
Saturated Fat 4g 21%
Cholesterol 85mg 28%
Sodium 382mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Protein 34g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 450 F.

  3. Trim the pork roast of excess fat, if desired. 

  4. 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. 

  5. Place the pork, fat side up, on the vegetables. Rub with the remaining olive oil.

  6. Combine the paprika, pepper, salt, garlic powder, onion powder, coriander, and cayenne. Rub all over the pork roast. 

  7. Roast in preheated oven 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.

  8. Tent the roast loosely with foil and let it rest for 10 minutes before carving.

  9. Serve and enjoy!

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