Sheet Pan Rack of Pork with Vegetables


  • 1 – 8 bone center cut rack of pork ribs, frenched
  • 1 tsp seasoned salt
  • ½ tsp black pepper
  • 1 c Italian salad dressing
  • 3 cloves of garlic, finely minced
  • 1 ½ TBSP finely minced fresh rosemary
  • ½ TBSP finely minced fresh thyme
  • 4 large carrots, peeled, halved widthwise
  • 12 Brussel sprouts, halved
  • 16 baby potatoes (ping pong ball sized), pierced with fork
  • 1 red onion, cut into eighths
  1. Preheat oven to 375 F.
  2. Sprinkle seasoned salt and pepper over rack of pork ribs and rub it in.
  3. In a large bowl, combine the Italian dressing, garlic, rosemary, and thyme; stir well.
  4. Reserve 1/3 cup marinade.
  5. To the large bowl, add the rack of pork ribs and toss to coat.
  6. Place pork rack of ribs on a greased sheet pan.
  7. Add cut vegetables to the remaining marinade and toss to coat.
  8. Arrange marinade coated vegetables around the rack of pork ribs.
  9. Cover tips of rib bones with foil and bake at 375 F for 75 to 90 minutes or until the pork registers 140 F with an instant-read thermometer.