Roast Berkshire Pork Rib Rack
Yield
serves 6-10
RECIPE Ingredients
- 1 Berkshire Pork 10-Rib Rack, about 7.5lbs
- Coarse salt
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoons raw sugar, or light brown sugar
Price
$119.99
- Exceptionally tender, well-marbled style of pork
- Heritage-breed Berkshire pigs raised on pasture
- No antibiotics or hormones from birth
- No animal by-products in grain diet
- 10 rib rack, unfrenched
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Recipe notes
This easy recipe uses a simple spice rub and the reverse sear technique to ensure the tender Berkshire pork is the star of this special occasion roast.
RECIPE Preparation
- Preheat oven to 250 degrees F.
- If you’re serving this for a special occasion, you may want to french the bones for presentation (as in our photo above), but it’s certainly not required. If not frenching the bones, skip to the next step. Look on both ends of the rack for the small eye that sits above the main eye. With the rack laying fat side up, make a horizontal cut through the meat, across the bones above the small eye. Using a sharp knife, remove all of the meat above this cut, from all sides of the bones. Scrape bones clean.
- Lay the rack fat side down on a cutting board and using your finger, feel about 1” below the bottom of the ribs for remnants of the chine bone. If any small, thin bone fragments remain trim them away with a sharp knife. Flip the rack over and score the fat cap in a crosshatch pattern using shallow cuts, being careful not to cut into the meat.
- In a small bowl, stir together paprika, garlic powder, onion powder, sugar, and cayenne. Season the roast liberally with salt on both sides. Rub the spice mixture all over the roast, massaging the spices into the fat, coating all surfaces evenly.
- Using butcher’s string, tie the rack in between each of the ribs to compact the shape and allow for even cooking. If you frenched the bones, cover them with small squares of aluminum foil. Lay the roast ribs-facing-up on a rack over a roasting pan. Roast until the thickest part of the meat registers 140 degrees F on an instant read thermometer, our roast took about 2 hours. Remove from the oven and allow to rest for about 15 minutes. Meanwhile, turn the oven temperature up to 450 degrees F. Remove the foil from the bones (if used). Place the roast back in the oven, until the fat is nicely browned and crispy, about 5-10 minutes. (Watch the roast carefully during the crisping process as not to burn it.)
- Remove from oven and allow roast to rest for about 10 minutes before removing the string and carving into individual chops.
