Pork Rib Roast with Herbs

3 Reviews
100% would make this recipe again

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Ingredients

parchment paper
2 kg pork rack of ribs
4 cloves garlic, finely chopped
ground pepper to taste
1 tsp salt 4 g
1/4 tsp cayenne pepper 1 g
2 tbsp herbes de Provence 5 g
4 tbsp Dijon mustard 60 g
2 onions, chopped 400 g
2 tbsp olive oil 30 mL
aluminum foil

Method

  1. Preheat the oven to 250°C/480°F.
  2. Cut ½ cm deep slits in pork fat. Slice 2 of the garlic cloves and insert into the slits.
  3. In a small bowl, mix the herbs, salt, pepper, cayenne pepper and mustard to make a paste. Brush the whole rack with this paste.
  4. Line a pan with parchment paper. Add the chopped onions and remaining garlic to the pan. Drizzle with oil and mix well. Set the pork rack on top of the onions.
  5. Cook in the middle of the oven for 15 min, then lower the oven temperature to 205°C/400°F. Cook until a thermometer inserted into the pork rack registers 68°C/155°F, about 1 h 15 min. Stir the onions 1 or 2 times during cooking. Cover the pan with aluminum foil when the pork rack starts to brown.
  6. Remove from the oven and let rest 10 min, loosely covered with foil. Carve and serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

310

Fat

14 g

22 %

Saturated 4.7 g
+ Trans 0 g

23 %

Cholesterol

100 mg

Sodium

380 mg

16 %

Carbohydrate

6 g

2 %

Fibre

1 g

5 %

Sugars

2 g

Net Carbs

5 g

Protein

36 g

Vitamin A

1 %

Vitamin C

8 %

Calcium

6 %

Iron

13 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1
Meat and Alternatives 4 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pork | Main courses/Entrées | Bake

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