Old-Fashioned Pork Rib Roast with Crunchy Skin: A New Year’s Day Tradition
There’s nothing quite like starting the year with the satisfying crunch of perfectly roasted pork crackling. This old-fashioned pork rib roast with crunchy skin is a centerpiece dish that’s as comforting as it is celebratory. The rich flavors of seasoned pork, the melt-in-your-mouth tenderness of the meat, and the shatteringly crisp skin bring together a feast steeped in tradition. For my family, this dish has become the highlight of our New Year’s Day meal, accompanied by Southern classics like black-eyed peas, smothered cabbage, and cornbread muffins.
Let me take you through this step-by-step recipe so you can bring this delightful dish to your own holiday table.
Why This Pork Rib Roast Recipe is a Must-Try
This recipe isn’t just food; it’s an experience. With a simple yet flavorful seasoning of salt, red pepper, black pepper, and fresh garlic cloves tucked between the ribs, it’s a celebration of time-honored cooking methods. The true magic lies in the way the skin is prepared—starting submerged in water for tenderness, then flipped and roasted at high heat until it transforms into a crispy, golden crackling. It’s a dish that brings back memories of bustling kitchens, laughter, and family gathered around the table.
Ingredients You’ll Need
To recreate this crispy pork rib roast, gather the following:
- 1 large pork rib roast with the skin on
- 1–2 tablespoons salt
- 1 teaspoon red pepper
- 1 teaspoon black pepper
- 6–8 fresh garlic cloves, peeled
Step-by-Step Instructions for the Perfect Pork Rib Roast
- Score the Skin:
Begin by scoring the pork skin into 1-inch squares. This step ensures the skin will crisp up beautifully later. - Season the Pork:
Generously season the roast with salt, red pepper, and black pepper. Tuck peeled garlic cloves between the ribs for added flavor. - Start Skin-Side Down:
Place the roast skin-side down in a deep baking dish or roasting pan. Add enough water to submerge the skin and fat completely. Cover the pan with foil and bake at 350°F (175°C) for 1.5 hours. - Flip and Roast:
After the first bake, flip the roast so the skin faces up. Roast uncovered for about an hour at the same temperature. - Crisp the Skin:
For the ultimate crackling, transfer the roast to a shallow pan with a rack, ensuring the skin stays dry. Roast at 450°F (230°C) for about 30 minutes, or until the skin is crisp and golden brown. - Rest and Serve:
Allow the roast to rest for 10–15 minutes before carving. Slice into juicy portions, ensuring everyone gets a piece of that irresistible crunchy skin.
Perfect Pairings for a Festive Meal
This pork rib roast shines brightest when served with classic New Year’s Day accompaniments:
- Black-Eyed Peas with Smoked Bacon: A Southern symbol of good luck, slow-cooked with savory slab bacon.
- Smothered Cabbage with Smoked Turkey Wings: Tender greens infused with smoky, hearty flavors.
- Golden Cornbread Muffins: The perfect buttery, crumbly side to soak up every bit of flavor.
A Tradition Worth Keeping
This old-fashioned pork rib roast with crunchy skin is more than just a dish—it’s a celebration of family, flavor, and heritage. Each crackle of the skin, each bite of tender meat, carries with it the warmth of shared memories and the promise of a joyous year ahead. Whether you’re hosting a crowd or enjoying an intimate family meal, this roast is sure to impress and delight.
Bring this recipe into your kitchen and make it a tradition worth passing down. Happy New Year and happy cooking!
