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Great recipe which got me to try a cut of meat I'd not had before. Lots of smell from the burning sugar of the maple syrup however, even with adding water. Since the subtle maple flavour is lost anyway, next time I will omit the syrup from the first few bastings, and add it near the very end. I also used the maple mixture on some roasted butternut squash to go with the pork.
This the first time I have done a rack of pork and this turned out terrific. It was tender and juicey. The maple syrup gave it a bit of sweetness. I will make this again.
Great results using this recipe. I had a 3 lb rack - 5 ribs - and cooked it for an hour (10min per pound just doesn't seem enough)at suggested temp, basting every 15 min. Pretty near perfect, only a touch of pink in the middle..I'd add an extra 10 minutes next time. Enjoyed with garlic mashed potatoes and veggies. I added water to the juices also, and made a bit of gorgeous dark gravy with it. Thanks for a delicious recipe!
I got absolute raves from everyone!! The only thing I did was to add a little water to the juices in the pan as it was cooking to keep it from crusting up. I will make this again and again!! Thanks! PerkyK