Ingredients
- 5–6 pound Swift Meats Rack of Pork (~8 bones)
- 1/4 cup Dijon mustard
- 2 Tablespoons Whole whole-grain mustard
- 1 Tablespoon olive oil
- 2 teaspoons garlic, minced
- 1/2 cup light brown sugar
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Zest from 1 medium orange (or 3 clementines)
- 4 Tablespoons orange juice (juice from one medium orange or 2 clementines)
- 3 Tablespoons Chupacabra Ribnoxious BBQ seasoning
- 5–6 stalks of celery
- 1 whole jalapeno, sliced into rounds
- 3 whole clementines (you can use the 3 you zested earlier)
- 1 cup fresh cranberries
Instructions
French The Pork Bones
- Either have your butcher do it or do it yourself with a boning knife. If the bones aren’t exposed, you want to take a boning knife and slice straight down beside the rib bone, then slice sideways until you reach the next rib bone. Mine was partially Frenched. I just needed to clean up the bones. To do that I used the heel of a boning knife going down each rip bone essentially ‘scraping’ the bone clean. It’s not necessary to do this as it’s only done for aesthetics.
- Next, take some butcher’s twine and tie the twine between each rib, cinching the meat closer together. Make sure to cut off any excess twine.
- Preheat the oven to 250F, and rack in the middle.
Prep The Rack of Pork
- In a large rimmed baking pan (I used my Emile Henry Focaccia Bread Pan), place the celery sticks in a row along with the orange/clementines halves and chopped jalapeno. Pat the pork dry and place the pork on top of the veggies. You want to make sure it’s not touching the bottom of the pan.
- Sprinkle on the Chupacabra Ribnoxious BBQ seasoning all over the rack of pork making sure it’s on all sides. Set aside and allow the seasoning to soak into the meat for 20 minutes.
- In a bowl, whisk together the Dijon, whole grain mustard, olive oil, garlic, brown sugar, fresh rosemary, salt, pepper, orange zest and juice. Using gloved hands (it’s easier to spread it on), slowly pour the mustard glaze over top of the meat while spreading it in with your gloved hand. Be sure to get it all over.
Bake
- Insert a MEATER thermometer into the meat. Place the pork into the oven and bake for 2-3 hours or until the internal temp reaches 135F. Remove from the oven and increase the heat to 500F.
- While the oven is coming to temp, carefully put the cranberries on top of the pork where the bones meet the meat. It’s ok if a few fall off into the pan but you want the majority of the cranberries on top of the meat so they can burst their juices into the meat.
- Pop the pan back into the oven and cook for 12-15 minutes or until the internal temperature reaches 145-150F. I like 150F for this cut of meat but 145 is OK as well.
- Remove it from the oven, tent loosely with foil for 15 minutes.
- Uncover, carefully remove the butcher’s twine, and slice between each rib bone to serve.
