- 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)
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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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!