Roast Pork Rack

by: Chef Matt Chatfield

Compatible Wolf Appliances:


The pork rack roast has grown in popularity in recent years for its rich flavor, juiciness, and simplicity of preparation. The bones of the rack are baby back ribs, and the roast includes the "dark meat" or sirloin end of the roast.

Prep Time
Cook Time




  • 1 Berkshire or Duroc pork rib rack, about 4-5 pounds
  • coarse Kosher salt
  • coarse ground black pepper


Preheat the Wolf Convection Oven on Roast Mode to 250°F. Arrange a single rack in the center position of the Wolf Convection Oven.

If serving this dish for a special occasion, French the bone to enhance the presentation. To “French” the bone means cutting some meat away from the end of the ribs so that part of the bone is exposed. It is an elegant way to present a roasted rack. If not Frenching the bones, proceed to the next step.

Season the roast liberally with salt and pepper on both sides. Rub the salt and pepper mixture all over the roast, massaging the spices into the fat and coating all surfaces evenly.

Lay the roast, ribs facing up, on a rack over a roasting pan. Insert the temperature probe into the thickest part of the roast, plug the probe into the port of the Wolf Convection Oven, and set the probe temperature to 140°F. When the roast has reached the desired temperature, remove it from the Wolf Convection Oven and allow the meat to rest for about 15 minutes.

If the roast did not develop a substantial crust during the roasting process, sear in a large cast iron pan or Wolf Infrared Griddle over medium heat to obtain the desired crust. Remove to a cutting board and allow to rest for an additional 10 minutes before carving the roast into individual chops. Serve with a glaze or sauce of your choice. Try serving with the Apricot Cognac Glaze recipe featured on the Culinary Scene by Executive Chef Matt.