Pork Rib Roast

Pork Rib Roast2

Pork is rich in protein, phosphorus, potassium and vitamins B1 and B12, which are especially important during pregnancy and when breast-feeding.


  • 6-lb. pork loin with ribs attached
  • 10 cloves garlic
  • 2 tsp sea salt
  • 1 TBSP dried thyme
  • 1 TBSP dried marjoram
  • 3 TBSP Nutrioli®
  • Pepper to taste
  • 1 can beef stock
    Valor nutritivo por porción

  • 458 kcal
  • 23g Fats
  • 59g Proteins
  • 0g Carbohydrates


  1. Ask butcher for crown-style pork loin with ribs.
  2. Grind garlic, salt and spices into a thick paste with a mortar and pestle. Rub on all surfaces of rib roast, inside and out, and season with pepper.
  3. Arrange meat in a deep baking dish and pour in beef stock. It doesn’t have to cover the meat; it just helps prevent it from drying out. Cover roast with aluminum foil and bake for one hour at 350 °F. Remove foil and bake for an additional half-hour. Check doneness by piercing center of crown. If juice is clear, this means it’s done. If juice is pink, continue baking for another 20 minutes.
  4. Slice and serve with rice, if desired.



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