The pork rib roast is basically the prime rib of the pig, so why not cook it the same way? This method produces a very tender, juicy result where the flavor of the meat shines. The glaze gives a gentle kick to the taste buds, but it’s not overpoweringly spicy. I recomment cooking to no more than medium doneness, just as you would prime rib, or you will end up with shoe leather. However, do what suits the tastes of your family.
Balsamic Glazed Pork Rib Roast Recipe
1/4 cup white balsamic vinegar
2 Tablespoons brown sugar
2 Tablespoons sweet chili sauce (or Thai chili sauce)
2 teaspoons yellow mustard
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon rubbed sage
6 to 8 pounds pork rib roast (rib half pork loin – image below) – See opening instruction before buying your roast
Have the butcher cut through the bone in between each rib, just down to the meat so you can more easily slice it once it’s done. Let the roast come to room temperature before you begin.
Preheat oven to 425 F. Line a shallow roasting pan with heavy-duty foil. Place a roasting rack (v-rack) in the bottom of the lined pan.
Whisk together white balsamic vinegar, brown sugar, yellow mustard, onion powder, salt, thyme, garlic powder, and rubbed sage until smooth. Smear 1/3 of the glaze mixture on all of the meaty sides of the roast.
Place the pork roast on the rack. Roast for 30 minutes. Remove pork roast and brush with 1/3 of the glaze. Return to the oven, reduce oven temperature to 350 F. and roast for 1 hour. Remove and brush one last time with the remaining 1/3 of glaze. If the roast is getting too brown, tent with foil. Return roast to the oven.
Roast an additional 30 minutes or until center (not touching bone) reads 150 for medium-rare or 160 F. for medium on an instant-read thermometer. (Timing will vary upon the size of the roast and your variable oven temperature.) Do not overcook or it will become dry and tough.
Tent with foil and let rest for 20 to 25 minutes before slicing to serve. Keep in mind that the pork will continue to cook further during the resting period.
Yield: 8 to 10 servings
• You can try this glaze and method with a boneless pork loin roast (not pork tenderloin). You’ll probably need to reduce all of the timing by half. Use your instant-read thermometer religiously.
This is what the pork rib roast looks like before cooking.
End cut of Balsamic Glazed Pork Roast served with vegetable rice — the best pork chop you’ve ever had!