• 13 Ratings

Tart dried cherries, sweet, crisp apples, and tangy sourdough combine with a perfect blend of herbs and spices in a phenomenal stuffing that accompanies this rich pork rib roast. The secret to a succulent rib roast? Let it be. Once the roast has been removed from the oven, it is imperative that it be allowed to rest for at least 10 minutes. Slicing into it any sooner will result in a juicy cutting board, and dry pork.

Source: Better Homes and Gardens
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Ingredients

PORK RIB ROAST
CHERRY SAUCE (OPTIONAL)

Directions

PORK RIB ROAST:
  • Preheat oven to 325°F. Trim fat from roast. Place roast, meaty side up, in a shallow roasting pan. Sprinkle with salt and pepper. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1 1/2 hours. Drain off fat.

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Instructions Checklist
  • Meanwhile, in a microwave-safe bowl microwave broth for 1 to 2 minutes or until hot. Add dried fruit. Let stand for 5 minutes. Do not drain. In a small skillet cook celery and onion in hot butter until tender. In a large bowl toss together bread cubes, apple, sage, and the 1/8 teaspoon pepper. Add dried fruit mixture and celery mixture. Toss gently to moisten. (If desired, for a moister stuffing, add an additional 1/4 cup chicken broth.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Loosely pack stuffing beside the roast. Roast for 30 to 45 minutes more or until a meat thermometer in roast registers from 145°F to 155°F. Cover with foil; let stand for 15 minutes. (The temperature of the roast will rise 5° to 10° during standing.) Serve stuffing with roast. To serve, slice roast between ribs. If desired, pass Cherry Sauce.

CHERRY SAUCE (optional):
  • In a small bowl stir together cherry preserves and red wine vinegar.

Tips

Prepare sourdough bread cubes as directed. Place in a storage container. Seal; let stand at room temperature for up to 48 hours. If desired, prepare Cherry Sauce as directed. Place in a storage container. Seal; chill for up to 24 hours. To serve, prepare roast as directed. In a small saucepan, heat Cherry Sauce until warm. Serve Cherry Sauce with roast.

*TEST KITCHEN TIP:

To make dry bread cubes, preheat oven to 300°F. Cut enough sourdough bread slices into 1/2-inch cubes to yield 4 cups bread cubes. Spread cubes in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

Nutrition Facts

601 calories; 31 g total fat; 12 g saturated fat; 4 g polyunsaturated fat; 13 g monounsaturated fat; 161 mg cholesterol; 454 mg sodium. 1035 mg potassium; 19 g carbohydrates; 1 g fiber; 8 g sugar; 57 g protein; 0 g trans fatty acid; 243 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 17 mg niacin equivalents; 1 mg vitamin b6; 28 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 2 mg iron;

Reviews

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0