Quick and Easy Pork Rib Roast

What You’ll Need:

Pork Rib Roast

4 carrots – peeled & chopped

4 celery – chopped

1 onion – chopped

1 tbsp Italian Seasoning

2 cloves garlic or 2 tsp minced garlic

1 tsp Ginger Powder

1 tbsp Onion powder

2 tsp Salt

1 tsp Pepper

4 tbsp Dijon Mustard

Balsamic Vinegar Glaze (optional)

2 tbsp Brown Sugar

1/2 C Chicken broth/stock

1 large Casserole Dish or Roasting Pan

Measuring Spoons & Cup

What To Do:

1. Open, rinse and pat dry the pork rib roast then set aside.
2. Combine the seasoning in bowl then set aside. (Italian Seasoning, Garlic, Ginger Powder, Onion powder, Salt & Pepper).
3. Peel and chop carrots, celery and onion.  Place in large casserole dish or roasting pan.  (dash of salt & pepper)
4. Preheat oven to 400f.

5.  Place the pork rib roast upside down on top of the vegetables in your large casserole dish or roasting pan.

6.  Measure out 2 tbsp of Dijon Mustard and cover the one side of the Roast.

7.  Add 2 tbsp of the seasoning and coat or spread evenly.

8.  Flip and repeat.

9.  Measure out 2 tbsp of Dijon Mustard and cover the top side of the Roast.

10.  Add 2 tbsp of the seasoning or the rest and coat or spread evenly.

11.  Add 2 tbsp brown sugar.

12.  Spread out the brown sugar.

13.  Drizzle on some balsamic glaze and rub evenly on top (optional).

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14.  Pour in 1/2c chicken broth/stock into bottom of pan.

15.  Place in oven at 400f and bake for 1 hour and 15 minutes (check temperature and cook to (145f to 160f).

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Recap

It may seem like a lot of steps for a quick and easy recipe but the prep time mainly comes from peeling and cutting your choice of vegetables.  I have used several different combinations of vegetables in addition to the basic mix of carrot, celery and onion such as potatoes, mini baby bella mushrooms, bell peppers, etc.  I would adjust how many of each vegetable you decide to use especially if you are using more of a variety to not overfill your casserole dish or roasting pan.