Pork loin rib halves comprise rib and loin meat taken from the center of the pork loin, from which the most tender cuts come. Although pork loin rib halves are relatively tender already, you get the best results and the most flavor from gently slow cooking them. Pork loin rib halves' natural tenderness means you don't have to nearly submerge the meat in stock during cooking to tenderize it, but you definitely want a bit of liquid in the pan to melt the interior fat and moisten the pork.
Things You'll Need
- Spice mix or marinade
- Roasting pan
Take the rib roast out of the refrigerator and let it sit at room temperature for a few minutes. Spice rubs and marinades are more effective when you apply them to room-temperature meat.
Coat the rib roast in your favorite spice mix or submerge it in the marinade of your choice. Marinate the rib roast in the refrigerator from 1 hour per pound up to all night in the refrigerator.
Take the rib roast out of the refrigerator about 45 minutes before you start cooking so it reaches room temperature. Coat the rib roast in oil and heat the oven to 450 degrees Fahrenheit.
Place the rib roast in a roasting pan and slide it in the oven. Oven sear the ribs for 15 minutes or until golden brown, then drop the heat to 225 F.
Slide out the oven rack out and pour about 1 inch of stock or water in the pan. Cover the pan with a lid or heavy-duty aluminum foil and return it to the oven.
Rotate the pan 180 degrees in the oven every 30 minutes, and add water as needed to keep it about 3/4- to 1-inch deep.
Slow cook the rib roast until tender, about 2 1/2 hours. Take the pork roast out of the oven and serve immediately.
Tips & Warnings
- You can also cook your pork loin rib half for 3 to 4 hours in a slow cooker on the high setting.
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