Rack of Pork

Rack of Pork

The rack of pork dates back to ancient culinary traditions, where roasting whole animals was a common practice. Over time, as culinary techniques evolved, chefs began to focus on specific cuts, leading to the emergence of the rack of pork. In the Middle Ages, roasted pork became a staple in European feasts. By the Renaissance, elaborate presentations of racks of pork adorned banquet tables. The dish gained popularity in the 19th century, especially in French cuisine. Today, the rack of pork is celebrated globally, often prepared with various seasonings and accompaniments, highlighting its enduring appeal.

At Carl’s Corner, we stuff our pork rack stuffed with slivers of garlic and brush it with Poupon mustard.   The slivers of garlic melt into the meat when roasted, creating an unbelievable taste.  We serve each rib on a pile of mashed potatoes with a ladle of pan-dripping gravy with a side of fresh green beans sautéed in butter, garlic, onions, mushrooms, and a touch of chicken broth.  You’ll not find a more flavorful or satisfying meal anywhere for $12.

$12.00 for one rack of pork rib with green beans and mashed potatoes.
$30.00 for three rack of pork ribs with green beans and mashed potatoes.