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A pork loin rack (or pork rib roast) is a premium, flavorful cut containing 4–10 rib bones attached to the loin muscle. It is best roasted at 163°C-177°C (325°F-350°F) for roughly 30-35 mins/lb until an internal temp of () is reached. For best results, dry the skin overnight in the fridge for crispy crackling, then rest for 15 minutes before serving.
A pork loin rack (or pork rib roast) is a premium, flavorful cut containing 4–10 rib bones attached to the loin muscle. It is best roasted at 163°C-177°C (325°F-350°F) for roughly 30-35 mins/lb until an internal temp of () is reached. For best results, dry the skin overnight in the fridge for crispy crackling, then rest for 15 minutes before serving.