Pork Rib Rack Cooking Guidelines

The pork rib rack can be cooked two different ways: roasted whole or cooked as individual chops. The chine bone has been removed allowing one to slice between the ribs easily creating bone-in pork chops. For pork chop cooking instructions click here. 

Roasting Whole 

1. Thaw and remove pork from packaging. With paper towels, pat dry and let roast come to room temperature. Preheat oven to 400°F while completing steps two through four.

2. With our heritage breeds, some fat caps may be thicker than others, in which case you may choose to trim excess fat away, making sure to leave at least 1-inch of fat evenly across the roast.

3. Score a cross hatch into the fat without slicing into the meat. This will allow for even rendering of the fat.

4. Season all sides with your desired rub or sauce. You may rub and refrigerate the meat 24 hours prior to roasting for maximum flavor penetration. Remember to bring the meat back to room temperature before roasting.

5. In a roasting pan with sides and a rack, place your roast, fat cap side up, in the middle of the a 400°F oven.

6. Roast for 20 minutes rotating the pan every 10 minutes. Reduce heat to 325°F and continue cooking.

7. Check internal temperature often with a probe thermometer until the center of the roast reaches 130°F.

8. Remove from oven once target temperature of 130°F is reached. The roast will continue to cook while resting out of the oven.

9. The final temperature should reach 145°F after resting for 20 minutes. Resting ensures redistribution of the juices throughout the roast.