Recipe by William (Uncle Bill) Anatooskin
This Rack of Pork with Apricot Cranberry Sauce is a perfect Thanksgiving main course.
Top Review by J. Ko
I Loved It! Thank you Uncle Bill for a delicious recipe! I have to admit that I did not make it as written just because I was hunting for something new at about 4:00 pm. I did not have any apricot jam, so I used Cross and Blackwell mango chutney and cut out the cinnamon and cloves. We all enjoyed the pork roast and the sauce; even my picky DS who doesn't like anything, it seems.
- 3⁄4 cup apricot jam
- 8 ounces cranberries, fresh or frozen
- 1⁄4 cup orange juice
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2 1⁄2-3 lbs pork rib racks, about 6 ribs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
Directions See How It's Made
- Preheat oven to 350 F.
- In a medium-size saucepan, add apricot jam, cranberries, orange juice, cinnamon and cloves and bring to a gentle simmer, stirring occasionally.
- Cook until sauce lightly thickens and cranberries begin to break apart, abou 15 to 20 minutes.
- Remove sauce from heat and set aside.
- Season rack of pork generously with salt and pepper.
- Place the rack of pork in a small roasting pan; standing with ribs up.
- Roast the pork uncovered in preheated 350 F oven for 30 minutes.
- Brush pork ribs with 1/2 cup of sauce.
- Continue to roast, uncovered for another 20 minutes.
- Brush again with another 1/2 cup of sauce.
- Continue roasting, uncovered for 30 minutes longer or until meat thermometer inserted in the center of the pork registers 160 F.
- Brush rack of pork with a little more sauce, then let rest for 10 minutes to allow juices to set before cutting between ribs.
- Serve with remaining sauce alongside pork.