Pork Rib Roast

Pork rib roast is cooked to tender perfection and glazed with a sweet and spice glaze. Perfect for Sunday dinner!

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This easy and delicious pork rib roast is the perfect meal for those that like a little bit of an extra kick in their dinners. Uncomplicated and requiring minimal prep, this makes a great family meal.

For more great recipes using pork, why not make these Instant Pot Pork Chops? Or some tasty Pulled Pork Sandwiches instead?

pork rib roast on a wooden board

Pork Rib Roast

Roast pork can be a tough one to get right, as pork can dry out and get overcooked quickly.

This recipe for a simple pork rib roast isn’t just flavorful and delicious but also combines some simple ingredients and cooking techniques to give you a slightly spicy and feisty dish that helps bring out a ton of the pork’s natural flavor.         

pork rib roast ingredients

Pork Rib Roast Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Cooking molasses

• White sugar

• Red pepper flakes

• Garlic

• Ginger

• Boneless pork loin roast

• Salt

basted pork rib roast on a wire rack

How To Make Pork Rib Roast

• Mix all of the ingredients together and pour over the pork roast

• Roast at 325 Fahrenheit until the internal temperature reaches 135 Fahrenheit

• Pull out and tent with foil for 10 minutes before slicing and serving   

slicing pork rib roast

Is 145 Fahrenheit Hot Enough For The Pork to Be Safe?

A lot of people are pretty squeamish about cooking pork at home primarily because of trichinosis, a dangerous pathogen that can sometimes live inside pork.

Alongside a myriad of other parasites and potential illnesses, trichinosis is the number 1 reason why so many people cook their pork until it is burnt to a leathery chew toy.

However, trichinosis is eradicated once the interior temperature of pork is heated to 137 degrees Fahrenheit, making it safe to consume.

Don’t worry about the fact that the instructions say to only cook it 135, though! A pork roast is a pretty big piece of meat, which means it is going to have a lot of carry-over heat.

Once you remove the pork roast from the oven, it is going to carry on cooking for a little while afterward. That residual heat is going to bring the pork up to around 145 Fahrenheit, well into the safe temperature range for pork. Plus, it will still be juicy and delicious!

If you find yourself feeling uncomfortable about the pretty pink color of the meat, then feel free to cook it until it is 160 Fahrenheit, albeit accepting the likely increased tougher texture as well.

plated pork rib roast served with potatoes

What To Serve With Your Pork Rib Roast

This recipe is a really great dinner mainstay because it not only takes very little time to make, but it also doesn’t really require much preparation other than mixing the flavoring and putting it in the oven.

This means you will have plenty of time to make some really delicious side dishes as well. Make sure that you serve it with some kind of comforting starch, like some Instant Pot mashed potatoes or even some macaroni and cheese if you are partial to the Southern comforts.

Alongside a side dish, this meal should feed the whole family and then some!

Looking for more delicious Pork recipes? Try these out:

Root Beer Pulled Pork

Baked Pork Chops With Cream of Mushroom Soup

The Best Juicy Brown Sugar Baked Pork Chops




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Pork rib roast is cooked to tender perfection and glazed with a sweet and spice glaze. Perfect for Sunday dinner!

Pork Rib Roast

Pork rib roast is cooked to tender perfection and glazed with a sweet and spice glaze. Perfect for Sunday dinner!
4.75 from 12 votes
Prep Time
5 minutes
Cook Time
3 hours
Total Time
3 hours 5 minutes
Karlynn Johnston


  • 1 cup fancy molasses
  • 3-4 tablespoons low sodium soy sauce to personal taste
  • 1 tablespoon minced garlic
  • 1 teaspoon powdered ginger
  • optional: 1/4 teaspoon red pepper flakes
  • 4-6 pounds pork rib roast


  • Preheat the oven to 325 °F.
  • Place the roast on a roasting rack and pat dry with paper towels. Sprinkle with salt and pepper.
  • Mix all the ingredients together and pour over the pork roast, brushing to make sure that it’s covered completely. Let the roast rest for 30 minutes at room temperature, basting the top with the sauce that gathers in the pan a few times while waiting. (the sauce will drip off)
  • Place into the oven and cook for 20 minutes per pound, OR until the internal temperature reaches 140 degrees when tested with an instant-read thermometer. Baste the top of the roast every so often while it's roasting with any drippings in the bottom of the pan. Pull out and tent with tinfoil for 10-15 minutes, letting the temperature rise to 145 °F.
  • Slice and enjoy. Drizzle the extra drippings on top if desired.

Recipe Notes

  • This is great for sandwiches the next day if you have leftovers!

Nutrition Information

Calories: 579kcal, Carbohydrates: 46g, Protein: 67g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 190mg, Sodium: 174mg, Potassium: 1959mg, Sugar: 45g, Vitamin A: 100IU, Vitamin C: 0.2mg, Calcium: 130mg, Iron: 4.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Pork Pork loin Pork roast

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. K says

    The molasses mixture drippings destroyed my pan, even with parchment on the lower level. The meat was moist and tender but not very flavorful.2 stars

  2. Donny says

    Are the ginger and garlic in this recipe fresh/minced/grated or dried/powder?

    What is cooking molasses as compared to regular molasses as used in baking?

    Is the roast supposed to be boneless as stated in recipe or bone-in as in photo?


  3. Karlynn says

    Yes, I do need to come over to try some, you’re absolutely right! Hmm, someone else cooking for me? Pretty much my favorite thing in the world 😉

    I also literally laughed out loud at the “sexy cut of pork.” Only you!

  4. Kevin says

    That’s one sexy cut of pork.
    You need to come over to try some pork confit. That will further change your opinion on pork roasts.

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