Pork Rib Roast with Orange Sauce

1 Reviews
100% would make this recipe again


1 tbsp Dijon mustard 16 g
2 cloves garlic, finely chopped
2 kg pork rack of ribs
1 tbsp olive oil 15 mL
1 pinch salt 0.1 g
ground pepper to taste
1 tbsp cornstarch 8 g
2 tbsp water 30 mL
3 tbsp wine vinegar 45 mL
3 1/2 tbsp brown sugar 40 g
1 shallots, finely chopped 40 g
2 oranges, for the juice and zest 360 g
1 cup demi-glace sauce 260 g
aluminum foil


  1. Preheat the oven to 205°C/400°F.
  2. In a small bowl, mix the mustard and one minced garlic clove to make a paste. Set aside.
  3. Heat the oil in an ovenproof pan over medium-high heat. Add the rack, season with salt and pepper then sauté on all sides. Brush the rack with the mustard paste then set the rack on top of the bones.
  4. Cook in the middle of the oven until a thermometer inserted into the pork rack registers 57°C/135°F, about 1 h.
  5. Take the rack out of the oven and transfer it to a serving dish. Cover it loosely with aluminum foil and let rest until the its temperature reaches 63°C/145°F.
  6. Meanwhile, in a small bowl, mix the cornstarch with the water. In a small saucepan, combine the brown sugar, vinegar, shallot, remaining garlic and a little orange zest. Bring to a boil, then cover and let simmer until the brown sugar start to caramelize, about 5 min. Stir in the juice of the oranges and cook 1 minute. Stir in the demi-glace sauce and the cornstarch mix. Bring to a boil while stirring constantly, then lower the heat, cover and let simmer 5 min. Add salt and pepper to taste.
  7. Carve the pork roast between the bones then serve with the sauce.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




13 g

20 %

Saturated 4.4 g
+ Trans 0 g

22 %


100 mg


110 mg

5 %


11 g

4 %


1 g

3 %


8 g

Net Carbs

10 g


37 g

Vitamin A

2 %

Vitamin C

32 %


5 %


11 %


This recipe is :
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
Good source of  :
Vitamin B2, Vitamin C
Source of  :
Copper, Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin D, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 4 ½
Fats 2 ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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