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Quick Roast Pork

Contributed by: Melinda

When I was a kid, we would on occasion have the most wonderful pork roast that my mom would do in the oven until the fat was so nice and crispy we all fought over it. This is a quick version using country style pork ribs. Outstanding flavor.

Pork is fairly lean these days, but you will typically find these in small packages of 4 or large packages of 7-8 ribs. Several of them will have some fat still on. Leave this as it produces the 'candy' during roasting.

1 package (usually about 4) country style pork ribs (bone in or boneless)
Garlic powder
Onion powder
Ground allspice
Kosher salt
Black pepper
  • Preheat oven to 350º (see alternate* instructions below)
  • Pat ribs dry with paper towels and place on a large platter
  • Sprinkle with spices to taste on all sides. If you tend to avoid salt, at least salt the fat sides - salt causes the moisture to be exuded and the fat to get very crispy.
  • Place a rack into a roasting pan and place ribs fat side up on the rack.
  • Place into preheated oven and roast for about 1 hour until top is crispy and well browned. (Temp: Internal temperature: 160¡ for medium; 170¡ for well done.)

    Special Method for Tender Meat
    Any meat dish that I cook to well done, I use a technique of continuing to cook while reducing the heat. The result is meat that becomes very tender as it begins to relax in a cooler temperature. When your meat is fully cooked, reduce the heat to 250º and leave dish in oven for 1 hour at reduced temp. This works for Roasts, stews, braised meats and anything cooked to well done state.

    *Alternate 1: Roast at 300º for 1 hour on one side, turn and roast for 30 minutes on bottom, turn once more and continue for 30 minutes on original side to re-crisp

    *Alternate 2: Substitute a Pork Shoulder (Boston Butt) roast for the ribs. Roast on rack fat side up for 45 minutes per pound at 350º or for 1 1/2 hours per pound at 250º (this will produce a more falling apart texture and more of the fat will cook out through the meat keeping it very moist)

    Questions about this recipe?

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