Asian Rib Roast

This Asian rib roast is a delicious twist on your classic pot roast.

Cut: Roast
Prep Time: 10 minutes

Cook Time: 1 hour
Servings: 6

Ingredients

1 (3 lb /1.5 Kg) pork rib roast with 6 ribs
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground pepper
1 cup (250 mL) cubed onion
1 cup (250 mL) cubed carrot
1 cup (250 mL) baby bok choy, quartered
1 cup (250 mL) cubed Chinese eggplant

Sauce:

1 Tbsp (15 mL) fresh grated ginger
2 cloves garlic, minced
1/2 cup (125 mL) soy sauce
1/4 cup (60 mL) honey
1 Tbsp (15 mL) cornstarch
1 tsp (5 mL) Sesame oil

Directions

Preheat oven to 325°F (160°C).
In large roasting pan, rub the pork rib roast with salt and freshly ground black pepper. Surround the roast with the onion, carrot, baby bok choy and eggplant. Bake uncovered for 40 minutes.
To make sauce: In a small saucepan, whisk together ginger, garlic, soy sauce,
honey, cornstarch and sesame oil. Bring to a boil for 1 minute, or until slightly thickened.
Remove roast from oven after 40 minutes, pour sauce over roast and continue cooking for an additional 20 minutes or until the internal temperature of the meat reaches a safe internal temperature of 155°F (68°C). Tent with foil and let rest 3-5 minutes to a Health Canada-recommended final internal temperature of 160°F (71°C) before serving.

Tip: Use a meat thermometer when cooking pork to ensure a juicy tender product.

Nutritional Analysis

YIELD:

6 servings

SERVING SIZE:

	
				Per Serving
				
					Calories
					367
				
					Total Fat
					8 g
				
					Saturated Fat
					3 g
				
					Cholesterol
					108 mg
				
					Carbohydrates
					23 g
				
					Fiber
					3 g
				
					Sugars
					16 g
				
					Protein
					51 g
				
					Sodium
					1377 mg
				
					Potassium
					1008 mg