Cranberry Pork Rib Roast
Move over turkey, there’s another succulent, juicy, easy to carve meat in town. Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season. Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours. Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.
I love pork rib roasts for the bones. They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process. This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it. Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast. Enjoy!
Recipe source for Cranberry Pork Rib Roast: Compelled To Cook
- 5-6 pound pork rib roast 6-8 ribs
- 1/4 cup dijon mustard
- 2 cloves garlic, minced
- 2 tbsp jellied cranberry sauce
- 1 1/2 tbsp canola or vegetable oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp whole grain mustard
- 1/2 tsp kosher salt
- 1 tsp canola or vegetable oil
- 1/2 medium shallot, finely chopped
- 1 cup whole cranberries, fresh or frozen
- 1 cup peeled chopped apple 1/2" dice
- 1/2-3/4 cup water
- 1/4 cup white wine
- 1/4 cup brown sugar, packed
- 1 1/2 tbsp fresh rosemary, finely chopped
- 1 tsp freshly grated ginger
- 1/2 cup jellied cranberry sauce
- 1/8 tsp cinnamon
- pinch salt
- Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
- Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
- Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
- Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.
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