step 1
You saved yourself a step with your oven! It doesn’t require preheating. Let’s get started.
step 2
Pat the Pork Rib Roast (5.1 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 (4 Tbsp), 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. Insert the meat probe in the middle of the meat parallel to the bone.
step 5
To start your oven, simply say 'Alexa, start oven.' If desired, you can adjust the core temperature to 65°C. A signal will remind you, once it's ready. This will take approximately 15 minutes.
step 6
Remove roast from oven and cover loosely with foil. The meat will continue to rise about 6 degrees Celsius 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 Cranberry (1 cup), Apple (1 cup), Water (1/2 cup), White Wine (4 Tbsp), Brown Sugar (4 Tbsp), 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), Simply Organic Cinnamon, Ground (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.
