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Jerk-Rubbed Kurobuta Rack of Pork

  • 3 Hours
  • 6 to 8 Servings
  • oven
  • beginner

The Snake River Farms Kurobuta Rack of Pork is an impressive bone-in pork roast that’s easy to make. Frenching, or trimming excess meat and fat from the individual bones, creates an attractive presentation. This recipe comes from Shea Goldstein, a Southern mom who writes Dixie Chik Cooks a blog that focuses on everyday recipes with the occasional gourmet twist.


  • Jerk-Rubbed Kurobuta Prime Rib of Pork

    • 1 - Snake River Farms Kurobuta Prime Rib of Pork Buy Now +
    • 1/3 cup brown sugar
    • 1 1/2 tablespoon sea salt
    • 1 tablespoon garlic powder
    • 1 teaspoon sesame seeds
    • 1/2 teaspoon nutmeg
    • 1 teaspoon mint
    • 1 teaspoon allspice
    • 1 tablespoon cumin
    • 1/2 teaspoon cinnamon
    • olive oil


Jerk-Rubbed Kurobuta Prime Rib of Pork

  • Bring the roast to almost room temperature and rinse with water and pat dry.

    1 to 2 hours
  • If you would like a roast with exposed bones, french the Prime Rib of Pork before proceeding. You can also skip this step.

    Here’s what Shea has to say:

    “I decided to go with a Jerk rub. I did “french” it (removing the meat from the lower part of the bones for a pretty presentation), but I want you to know is that it’s not hard. I was intimidated the first time I did it, but I promise it’s easy!

    You’re essentially removing the meat and tissue from the lower part of the bones to expose them. I used a paring knife and start at the bottom tip of the bone lifting the membrane up, then use kitchen shears to cut all of the meat/tissue off.


    20 minutes
  • Heat oven to 500 degrees.

    1 minute
  • Combine all spices in a small bowl and add enough olive oil to make a paste

    10 minutes
  • Turn the roast bone-side down. Coat  with the spice/oil rub.

    5 minutes
  • Bake for 15 minutes, then turn oven down to 325 degrees.

    15 minutes
  • Bake an additional 2 hours or until internal temperature reaches 140 degrees.

    2 hours
  • Remove roast from oven. Allow to rest 15 minutes, then carve and serve.


    15 minutes