Pork rib roast is also referred to as rack of pork (it also may be labeled center-cut pork loin). The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.

The pork rib roast/rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. For reference, a pork rib roast/rack of pork is a simpler version of a pork crown roast, which is a pork rib roast/rack of pork turned into a circle and tied.

This cut makes a show-stopping centerpiece for an elegant dinner. Pork rib roast is not always available in the supermarket meat case, but you can easily order it ahead of time. Before roasting or barbecuing the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this for you.

Cooking Pork Rib Roast

Pork rib roasts (often called rack of pork) are where convenience meets elegance. This basic recipe is quick enough for a mid-week meal, or it can be dressed up for a special occasion.

Cooking Tip

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

Popular Pork Rib Roast Recipes

Pepper Rubbed Grilled Rack Of Pork

This elegantly simple entrée from the grill is meant for easy summer entertaining. Roast potato wedges and heat garlic bread on the grill, and serve with sliced ripe beefsteak tomatoes topped with vinaigrette and blue cheese.

Herbed Pork Ribeye Roast with Cauliflower

To make this already-simple preparation even easier, look for pre-cut cauliflower florets. To switch things up, try using different herbs, such as rosemary, sage, or marjoram—or a combination.