Herbed Pork Rib Roast Recipe

4 1 1
Herbed Pork Rib Roast Recipe
Herbed Pork Rib Roast Recipe photo by Taste of Home
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Herbed Pork Rib Roast Recipe

Read Reviews
4 1 1
Publisher Photo
My husband, Dale, created this recipe, and it's become the specialty of the house. The seasoning also works well on pork chops, beef roast and chicken.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 1 hour 20 min. + standing

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried parsley flakes
  • 1 to 2 teaspoons cayenne pepper
  • 1 bone-in pork rib roast (about 4 pounds)

Directions

Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight.
Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Herbed Pork Rib Roast in Country October/November 2002, p49

Nutritional Facts

4-1/2 ounce-weight: 356 calories, 24g fat (9g saturated fat), 111mg cholesterol, 88mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 30g protein.

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried parsley flakes
  • 1 to 2 teaspoons cayenne pepper
  • 1 bone-in pork rib roast (about 4 pounds)
  1. Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight.
  2. Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Originally published as Herbed Pork Rib Roast in Country October/November 2002, p49

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DFKP User ID: 4560199 115051
Reviewed Mar. 2, 2014

"Have made this several times now and it is very good. I do rub the roast with olive oil and add salt and pepper. I felt it needed some oil to hold spices to the roast. Love it!"

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