Recipes and Cooking Spiced Pork Rib Roast with Seasonal Vegetables Clean out your spice cabinet with this spiced pork roast recipe. Alongside seasonal vegetables, this pork rib roast makes for a low-carb, high-protein (and high-flavor!) dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Chill Time: 30 mins Roast Time: 90 mins Stand Time: 10 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 4 pound pork center rib roast (about 8 ribs) 1 tablespoon olive oil 1 recipe Coriander-Bay Spice Rub 3 sprigs fresh rosemary (optional) 4 ears of fresh sweet corn, cut into sections 1 pound fresh green beans, stem ends trimmed Olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup chicken stock or water ¼ cup dry white wine Coriander-Bay Spice Rub 1 tablespoon kosher salt 1 tablespoon packed brown sugar ½ teaspoon ground black pepper ½ teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground cinnamon ½ teaspoon dried thyme, crushed ¼ teaspoon ground cloves ¼ teaspoon ground cardamom ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 1 small bay leaf, finely crumbled Directions Brush pork roast with the olive oil, using enough to coat well. Sprinkle Coriander-Bay Spice Rub over all sides of the roast, rubbing in with your fingers. If desired, make a long, thin slit between the bones and meat and push rosemary sprigs into the slit. Or, if the roast is tied, thread rosemary through the string. Place roast in a 13x9-inch baking dish. Loosely cover and refrigerate overnight or up to 2 days. Preheat oven to 325°F. Place roast in a shallow roasting pan, bone side down. If using an oven-going meat thermometer, insert into center of roast, making sure thermometer doesn't touch bone. Roast for 1-1/2 to 2 hours or until thermometer registers 150°F. Transfer roast to a serving platter (reserve drippings in pan). Cover roast with foil. Let stand while roasting corn and beans. The temperature of the meat after standing should be 160°F. While pork is roasting, prepare corn and green beans. In a large pot of rapidly boiling, salted water (1 tablespoon salt to a gallon of water), cook corn for 2 minutes. Remove from water with a slotted spoon; drain well and set aside. Return water to boiling; add green beans. Cook for 3 minutes. Remove from water with slotted spoon; drain well and set aside. While roast is resting, increase oven temperature to 450°F. In the same roasting pan toss corn in pork drippings (add additional olive oil if needed to coat corn). Sprinkle with salt and pepper. Roast for 15 minutes or until corn starts to brown. Push corn to one side of the roasting pan. Add green beans to roasting pan and toss in drippings. Roast 5 minutes more. Using tongs, transfer vegetables to platter with roast. Add the chicken stock and wine to hot roasting pan. Cook and stir to loosen browned bits from bottom of pan.* Spoon pan juices over pork and serve with corn and green beans. Coriander-Bay Spice Rub In a small bowl combine kosher salt, brown sugar, black pepper, coriander, cumin, cinnamon, thyme, cloves, cardamom, ginger, nutmeg, and bay leaf. Mix well. Makes 1/4 cup. Boneless Pork Roast: Prepare a 2-1/2- to 3-pound boneless pork top loin roast (single loin) as directed in Step 1. Preheat oven to 325°F. Place roast on a rack in a shallow roasting pan. Place an oven-going meat thermometer into center of roast. Roast for 1-1/4 to 1-3/4 hours or until the thermometer registers 150°F. Cover roast and let stand as directed. *Tip: If using an induction stove, transfer pan drippings and browned bits from roasting pan to a small saucepan. Bring just to boiling and serve with pork. Print Nutrition Facts (per serving) 396 Calories 22g Fat 15g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 396 % Daily Value * Total Fat 22g 28% Saturated Fat 7g 35% Cholesterol 87mg 29% Sodium 1000mg 43% Total Carbohydrate 15g 5% Total Sugars 4g Protein 33g Vitamin C 12.4mg 62% Calcium 70.7mg 5% Iron 2mg 11% Potassium 761mg 16% Folate, total 44.4mcg Vitamin B-12 0.8mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.