Recipes

Citrus & Cranberry Glazed Pork Rib Rack

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Servings

8

Prep Time

10 min

Cook Time

55 min

Description

A vibrant, holiday-ready pork rib rack roasted to perfection and finished with a glossy citrus-cranberry glaze. Aromatic herbs, garlic, and fresh orange zest infuse the meat with bright, savory flavor, while the tangy-sweet glaze of cranberries, honey, and orange juice caramelizes beautifully in the oven. Tender, juicy, and stunning on the table, this roast is equal parts festive and comforting — an elevated yet approachable centerpiece for any gathering.

Ingredients

For the Pork:

1 Coleman All Natural Meats Pork Rib Rack (about 3–4 lb)
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 garlic cloves, minced
1 tablespoon dried rosemary
1 tablespoon dried thyme leaves
Zest of 1 orange
2 teaspoon kosher salt
½ teaspoon black pepper

For the Citrus-Cranberry Glaze:

1 cup fresh or frozen cranberries
½ cup orange juice (fresh if possible)
2 tablespoons honey (or maple syrup)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon butter
½ teaspoon red pepper flakes (optional)
Pinch of salt

Meghan It Up

Meet Meghan, the culinary mastermind behind "Meghan It Up"!

Hailing from Italy, Meghan’s love for cooking goes beyond just delicious food. She’s a devoted mother of two and a loving wife, infusing her blog with family stories and cherished traditions that celebrate her rich heritage.

Instructions

Prep the Pork: Preheat the oven to 425°F. Pat the rib rack dry and set on a parchment-lined roasting pan. In a small bowl, mix olive oil, Dijon, garlic, herbs, orange zest, salt, and pepper. Rub all over the roast.

Roast: Place pork fat side up and roast for 20 minutes. Reduce oven temperature to 350°F and continue roasting until internal temperature reaches 135–140°F (about 1½–2 hours).

Make the Glaze: While the pork roasts, combine cranberries, orange juice, honey, Dijon, vinegar, butter, and red pepper flakes in a small saucepan. Simmer over medium heat for 10–12 minutes, stirring occasionally, until cranberries burst and the mixture thickens. Season with a pinch of salt.

Glaze & Finish: Brush glaze generously over the pork during the final 15 minutes of roasting, then return to the oven to caramelize. Save a few spoonfuls of glaze for serving.

Rest & Serve: Transfer to a cutting board and rest for 15 minutes before slicing between bones. Drizzle with remaining glaze and scatter fresh herbs or orange zest on top.

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