Uncle Bill's Rack of Pork with Apricot/cranberry Sauce
"This Rack of Pork with Apricot Cranberry Sauce is a perfect Thanksgiving main course."
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
5-6
ingredients
- 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
- 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.
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Reviews
-
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. -
EXCELLENT!!! The only thing I had to do differently was use dried cranberries,(couldn't find fresh or frozen anywhere). Uncle Bill suggested I put them in some water and bring them to a boil 1st. It worked! The sauce was to die for!! Next time I will make more!! Thanks for a great recipe!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
