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


Recipe Summary test

15 mins
2 hrs
15 mins
2 hrs 30 mins




  • 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.

  • 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.)

  • 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.


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.


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; fat 31g; cholesterol 161mg; saturated fat 12g; carbohydrates 19g; mono fat 13g; poly fat 4g; insoluble fiber 1g; sugars 8g; protein 57g; vitamin a 243IU; vitamin c 1.2mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 17mg; vitamin b6 1.2mg; folate 28.2mcg; vitamin b12 1.1mcg; sodium 454mg; potassium 1035mg; calcium 90.9mg; iron 2.3mg.