Rack of Pork Recipe

Learn how to make a tender, crusted Oven-Roasted Rack of Pork! This recipe for pork rib roast is so easy to make, it basically cooks itself.

Course Main Course

Cuisine American

Keyword pork rib roast, pork rib roast recipe, rack of pork, rack of pork recipe

Prep Time 5

Cook Time 40

Resting Time 10

Total Time 55

Servings people

Calories 486kcal

3 pounds Bone-in pork rib roast frenched, you have to ask your butcher to French your rib roast for you
3 Sweet potatoes cut into 1-inch cubes, use as many as you'd like
¼ cup Maple syrup
½ stick Butter melted
Nonstick cooking spray

Pull pork roast from the refrigerator one hour before cooking. Combine rack of pork seasoning together in a bowl and set aside.
3 pounds Bone-in pork rib roast, 2 teaspoons Italian seasoning, 1 Tablespoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon salt, ½ stick Butter
Preheat the oven to 500°F. Pat pork roast dry and rub pork roast evenly with pork seasoning on all sides.
Spray roasting pan with nonstick spray. Set pork into a roasting pan carefully, and add sweet potatoes to the bottom of your pan. Roast for 10 minutes at 500°F.
3 Sweet potatoes, Nonstick cooking spray
Reduce oven temperature to 325°F and remove roast from oven. In a small bowl, combine melted butter and maple syrup. Brush maple syrup mixture all over pork roast. Place back in the oven for another 30 minutes, or until the thickest part of the pork reaches 140°F on a meat thermometer.
¼ cup Maple syrup, ½ stick Butter
Transfer the pork to a carving board and let rest for about 10 minutes. After resting, cut between the ribs, transfer the chops to plates, serve and enjoy!

Don't skip out on the high-temperature sear! It forms a delicious, perfect crust that stores a ton of the flavor of the pork.

Always rest meat for 10 minutes! Not only does this give the meat time to complete cooking, but it also allows the meat to release and then re-absorb its juices. Not resting meat means it will be measurably dryer!

You can adjust the seasonings to your tastes. I've made this recipe using Chinese 5-spice and roasted Daikon radish and it was a great twist on the usual!

Add any veggies that you'd like to the pan! Sweet potatoes are always great, but you can also add a big mix of onions, butternut squash, regular potatoes, cauliflower, or any other fairly hard vegetable.

Roasting your meat fat-side up will ensure that the fat melts through the meat, making it juicy and moist!