Garlic & Herb Pork Rib Roast

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 5 hours 35 minutes

Ingrédients

3 - 3 ½ lb pork rib roast (bones Frenched or left with meat intact on the bones)

2 tsp minced fresh rosemary

2 cloves garlic (minced)

1 tsp freshly ground black pepper

1 tsp light brown sugar

2 ½ tsp kosher salt

1 cup orange marmalade

1 cup fresh cranberries

2 tsp Dijon mustard

¼ tsp ground cloves

2 tsp orange zest

2 tbsp fresh orange juice

1 sprig fresh rosemary

Instructions

In a small bowl, combine the rosemary, garlic, black pepper, brown sugar, and salt, and set it aside.

Depending on preference, either French and clean the bones of the rib roast (ask your butcher to do so) or leave the meat on the bones. On the fat cap side of the roast, use a sharp knife to puncture holes approximately 1-inch deep. Rub the salt mixture over the meat and push some into each puncture hole using all of the mixture. Set the meat in the refrigerator to marinate for 1-2 hours.

Preheat the oven to 250°F.

When the meat is ready, place the roast on a rack fitted into a roasting pan with the fat side facing up. Bake in the preheated oven and roast until the internal temperature reaches 140°F, about 2-3 hours. When the meat registers 140°F, remove it from the oven.

Preheat the oven to 500°F. Once the oven is heated, return the roast to the oven. Roast the meat until the fat is crisped and the meat is browned, 12-15 minutes. Once the roast is finished, remove it from the oven and allow it to rest for 15 minutes before slicing.

While the meat is roasting, prepare the sauce. In a small saucepan, combine the orange marmalade, cranberries, Dijon mustard, cloves, orange zest, orange juice, and rosemary. Bring to a low simmer over medium heat. Cover and cook, stirring occasionally, until the cranberries burst and the sauce is thickened, 8-12 minutes.

Nutrition

• Calories: 313 kcal