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roasted rack of pork with rosemary on plate
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5 from 7 votes

Rack of Pork Recipe (Succulent, Easy, Impressive)

A roasted rack of pork (or pork rib roast) is a great choice for a family or company meal because it's relatively inexpensive, it's easy to make and it's impressive. Not to mention delicious!
Prep Time5 minutes
Cook Time1 hour 30 minutes
brining and resting4 hours 10 minutes
Total Time5 hours 45 minutes
Course: Main Course
Cuisine: American
Servings (change as needed): 5 (but easily scaled)

Ingredients

  • 2.5 pounds rack of pork (pork rib roast), Note 1 It will have 3-5 rib bones
  • Brine solution, Note 2

Seasoning mixture

  • 1 tablespoon olive oil
  • 1/2 tablespoon Dijon mustard
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 2 teaspoon fresh rosemary leaves (or 1 teaspoon dried rosemary)

Instructions

  • BRINE PORK RIB ROAST: Note 2. Optional but recommended.
  • HEAT OVEN TO 325F/163C, Note 3. Line a roasting pan with aluminum foil for easy clean up.
  • SEASON PORK: In a small bowl, mix together seasoning ingredients. Spread over entire surface of the rack of pork. Place meat, fat side up, in prepared pan.
  • ROAST THE PORK: Place pan with pork on rack in middle of oven. Roast for about 30-35 minutes per pound at 325F/163C (I prefer this temp) or 20-25 minutes per pound at 350F/177C. Check temperature 10-15 minutes before it's done with instant read thermometer. It's best not to rely on timing alone as most oven temperatures are not exact. Remove pork roast when meat thermometer reads 140F/60C. The temp will rise by 5 degrees f on resting.
  • REST MEAT, SLICE AND SERVE: Place pork on cutting board and loosely cover with foil. You can make gravy in the meantime (or see Note 4). Rest meat for 10-15 minutes. To slice, use a sharp knife to slice off all the bones together. Then slice between ribs to separate them. Place roasted pork cut side down and slice roast. Alternatively, slice between the ribs for thick pork chop style servings. Transfer to platter and serve with gravy and your favorite sides. If you didn't brine the meat, consider a light sprinkle of sea salt to bring out the flavor.

Notes

  1. Tips for selecting the best rack of pork: choose a pork rib roast with a layer of fat, some marbling of fat if possible, evenly shaped (same thickness throughout for even cooking) and rib bones that are cleaned by the butcher for a nice presentation. 
  2. How to brine rack of pork. Brining is recommended for juicier more flavorful pork, but it is optional if you don't have the time. Here's how to do it. Place 6 cups cool water in a large bowl, container or pot. Add 6 tablespoons kosher salt and 2 tablespoon white or brown sugar (optional). For more flavor add a garlic clove and sprig of rosemary. Stir until salt dissolves. Submerge pork in water. Place in fridge for 3-5 hours depending on the thickness of the rib roast. Remove, pat dry with a paper towel and season the meat as per recipe. 
  3. To speed up cooking process, heat oven to 350F/177C. Use an instant-read thermometer to check temperature of meat after roasting. The approximate cooking time is 20-35 minutes per pound/450 grams. 
  4. To make gravy without drippings, use our beef gravy without drippings. (replace with a chicken base or broth instead of beef if you prefer). Instead of gravy, try serving the pork with chimichurri, mustard sauce or cranberry-orange relish
  5. Make ahead:
    • Prep: brine pork roast and make seasoning mixture a day ahead.
    • Roast and keep warm: You can roast the pork roast, cover it loosely with foil when finished, then lower the oven temperature to 200F or 250F/121C. When temp is lower, put the roast in the oven (not sliced!) to keep warm for up to an hour. Or just cover it well with foil on the counter for up to 30 minutes. 
    • How to reheat roast pork: The goal is not to dry out the sliced pork. There will always be some moisture loss, but the best way is to add a few tablespoons of broth or gravy, cover it with foil and rewarm it in a low heat oven.
 
Nutrition values are estimates. If you want larger portions per person or leftovers, this rack of pork recipe will serve only 4 people. 
Calories: 307kcal | Carbohydrates: 1g | Protein: 31g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 333mg | Potassium: 515mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg