Preheat oven to 475 degrees F (245 degrees C).
Pat the Pork Rib Roast (5 pound) dry with a paper towel and season generously on all sides with salt and pepper.
In a small bowl whisk together Dijon Mustard (1/4 cup), Garlic (2 clove), Cranberry Sauce (2 tablespoon), Canola Oil (1 1/2 tablespoon), Fresh Rosemary (1 tablespoon), Whole Grain Mustard (1 tablespoon), and Kosher Salt (1/2 teaspoon) 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.
Reduce temperature to 350 degrees F (175 degrees C). Continue to roast for 90-120 minutes, or until a thermometer inserted in the thickest part reads 145 degrees F (60 degrees C).
When temperature is reached, remove roast from oven and cover loosely with foil. The meat will continue to rise about 10 degrees F (6 degrees C) as it rests. Allow to rest for a minimum of 20 minutes before carving.
While the roast is in the oven, heat Canola Oil (1 teaspoon) in a small saucepan and sauté Shallot (1/2) for 1-2 minutes until starting to soften.
Add Fresh Cranberry (1 cup), Apple (1 cup), Water (1/2 cup), White Wine (1/4 cup), Brown Sugar (1/4 cup), Fresh Rosemary (1 1/2 tablespoon), and Fresh Ginger (1 teaspoon). 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 Cranberry Sauce (1/2 cup), Ground Cinnamon (1/8 teaspoon), and Salt (1 pinch), allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary.
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 both alongside the sauce.