Citrus & Cranberry Glazed Pork Rib Rack

Citrus Cranberry Rib Roast 1 |

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.

SERVINGS
8
PREP TIME
10 min
COOK TIME
55 min
Dairy-Free Gluten-Free Whole30

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

INSTRUCTIONS

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

Find this recipe at:

https://colemannatural.com/kitchen/citrus-cranberry-glazed-pork-rib-rack/