Pork Rib Rack Roasts Delivery or Pickup

Before searing or roasting a center-cut pork loin, you have to defrost it completely. The best and easiest way to thaw a rack of pork is by placing it in the refrigerator and letting it defrost for about 24 hours. Be sure to place the cut of pork on a platter or in a shallow pan to prevent drips or spills in the fridge. Using this method, you can keep the rack of pork in the fridge for three to five days before cooking.

If you can't wait an entire day, you can thaw it in cold water. Place the roast in a leak-proof plastic bag and submerge it in a container of cold water. Replace the water every 30 minutes for about two or three hours. When using this method, you have to cook the pork rib rack roast right away.

Covering cuts of pork during the cooking process can help seal in the juices. However, most recipes recommend cooking this cut uncovered and then covering it after removing it from the oven. By following these steps, you can cook the meat thoroughly while sealing in the juices and keeping it tender before serving.