Instead of a typical ham recipe for Easter, I thought it would be nice to try something a little different. Something that’s easy, impressive and affordable. This Pork Rib Roast will elicit oohs and ahh’s from your guests as it’s pulled from the oven, and the juicy, tender meat will have them coming back for seconds.
- 1 (4- or 5-bone) bone-in pork loin roast (about 5 pounds)
- TASTE OF THE OKANAGAN GARLIC CHUTNEY
- Preheat oven to 250°F and adjust oven rack to centre position.
- Rub pork roast with TASTE OF THE OKANAGAN GARLIC CHUTNEY
- Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (Slow roasting ensure the pork is cooked evenly throughout) Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. (This is a great time to get the rest of your meal ready, roast potatoes, and sautéd green beans make great sides)
- After resting Increase oven temperature to 500°F.
- Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Be sure to keep an eye on it as the raisin in the chutney easily burn. Remove from oven, tent with foil, and allow to rest for 15 minutes.
- Carve roast by slicing between each rib and serve.