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.
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.
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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).
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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.
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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.
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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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