Fennel-Rubbed Pork Rib Roast

The licorice-accented drippings make a surprisingly savory gravy.

Yield: 8 servings (serving size: 1 chop and 1/4 cup gravy)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 41%
  • Fat: 11.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.1g
  • Carbohydrate: 4.4g
  • Fiber: 0.7g
  • Cholesterol: 71mg
  • Iron: 1.4mg
  • Sodium: 341mg
  • Calcium: 42mg


  • 2 teaspoons fennel seeds
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 1 (5-pound) center-cut 8-blade pork rib roast
  • Cooking spray
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1/2 cup apple juice
  • 2 tablespoons all-purpose flour


  1. Preheat oven to 400°.
  2. Place fennel seeds in a clean spice or coffee grinder; pulse until coarsely ground. Combine fennel, 1/2 teaspoon freshly ground black pepper, salt, and minced garlic in a small bowl; rub evenly over roast. Spray roast lightly with cooking spray. Place roast on the rack of a shallow roasting pan coated with cooking spray. Pour 2 cups broth into pan; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake an additional 40 minutes or until a thermometer registers 155°. Remove roast from pan; let stand, uncovered, 10 minutes before carving. Slice vertically between each rib bone.
  3. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add apple juice to pan. Combine remaining 1 cup broth and flour, stirring with a whisk. Add flour mixture to pan. Bring to a boil over medium-high heat, stirring constantly with a whisk. Boil 1 minute or until thickened, stirring constantly. Remove from heat; stir in remaining 1/4 teaspoon black pepper. Serve with pork.
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