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RECIPE
19 INGREDIENTS10 STEPS2hr 35min

Cranberry Pork Rib Roast

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. 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.
Cranberry Pork Rib Roast Recipe | SideChef
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. 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.
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Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
2hr 35min
Total Time
2hr 30min
Active Time
$3.94
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6

Pork Rib Roast

5 lb
Pork Rib Roast
1/2 tsp
1/4 cup
Dijon Mustard
2 cloves
Garlic , minced
2 1/2 Tbsp
Fresh Rosemary , finely chopped
1 1/2 Tbsp
Canola Oil
or Vegetable Oil
1 Tbsp
Whole Grain Mustard

Cranberry Apple Sauce

1 tsp
Canola Oil
or Vegetable Oil
1/2
Medium  Shallot , finely chopped
1 cup
or Frozen Cranberries
1 cup
Apples , peeled, chopped
1/2 cup
Water
1/4 cup
White Wine
1/4 cup
Brown Sugar , firmly packed
1 tsp
Fresh Ginger , freshly grated
1/8 tsp
Ground Cinnamon
1 pinch
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Nutrition Per Serving

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CALORIES
1120
FAT
59.9 g
PROTEIN
102.6 g
CARBS
31.3 g

Cooking Instructions

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Step 1
Preheat oven to 475 degrees F (250 degrees C).
Step 2
Pat the Pork Rib Roast (5 lb) dry with a paper towel and season generously on all sides with salt and pepper.
Step 3
In a small bowl whisk together Dijon Mustard (1/4 cup) , Garlic (2 cloves) , Cranberry Sauce (2 Tbsp) , Canola Oil (1 1/2 Tbsp) , Fresh Rosemary (1 Tbsp) , Whole Grain Mustard (1 Tbsp) , and Kosher Salt (1/2 tsp) until smooth and rub evenly onto the roast.
Step 4
Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven.
Step 5
Reduce temperature to 350 degrees F (180 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).
Step 6
When temperature is reached, remove roast from oven and cover loosely with foil. The meat will continue to rise as it rests. Allow to rest for a minimum of 20 minutes before carving.
Step 7
While the roast is in the oven, heat Canola Oil (1 tsp) in a small saucepan and sauté Shallot (1/2) for 1-2 minutes until starting to soften.
Step 8
Add Fresh Cranberries (1 cup) , Apples (1 cup) , Water (1/2 cup) , White Wine (1/4 cup) , Brown Sugar (1/4 cup) , Fresh Rosemary (1 1/2 Tbsp) , and Fresh Ginger (1 tsp) . 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.
Step 9
Stir in Cranberry Sauce (1/2 cup) , Ground Cinnamon (1/8 tsp) , and Salt (1 pinch) , allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary.
Step 10
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.
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Nutrition Per Serving
Calories
1120
% Daily Value*
Fat
59.9 g
77%
Saturated Fat
20.9 g
104%
Trans Fat
0.4 g
--
Cholesterol
294.8 mg
98%
Carbohydrates
31.3 g
11%
Fiber
1.7 g
6%
Sugars
23.2 g
--
Protein
102.6 g
205%
Sodium
722.4 mg
31%
Vitamin D
2.6 µg
13%
Calcium
92.5 mg
7%
Iron
4.0 mg
22%
Potassium
1089.5 mg
23%
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