|TI x HI||8 x 10|
|Pack Size||2/6.75 lb avg|
|Case WT||13 lbs|
|Dimensions||17.25″ x 12.25″ x 5.25″|
After cooking, each rib piece will carve like a pork chop. The cut originates in the rib area of the loin, so it contains a bit more fat which makes it flavorful.
Containing up to 18% of a Solution of Water, Salt, Sodium Phosphate, Dextrose and Natural Flavor.
OVEN: Preheat oven to 425 degrees. Rinse the rack of pork well and pat dry, rub with olive oil, salt, pepper, garlic and rosemary or other desired spices. Place in a roasting pan with rough cut veggies and potatoes. Cook at 425 degrees for 15 minutes. After 15 minutes, reduce to 325 degrees and roast for approximately 1.5 hours or until internal temperature has reached 145 degrees. Pull out of oven and let the roast rest for 20-30 minutes. The roast internal temp will increase 5-10 degrees. Slice in-between bones and serve.