Garlic & Herb Pork Rib Rack with Cherry Gravy
Make a statement at your next festive feast with this juicy Garlic & Herb Pork Rib Rack. Coated in a fragrant rosemary, thyme and garlic crust, then served with a rich cherry gravy, it’s the perfect centrepiece for your Christmas table.
2hrs15mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1 SunPork 10 Rib Rack
- 2 Tbsp. Dijon mustard
- Salt and pepper, to taste
- Vegetable oil
Garlic & Herb Crust
- 6 garlic cloves, minced
- 4 Tbsp. fresh rosemary, finely chopped
- 4 Tbsp. fresh thyme, finely chopped
- Zest of 2 oranges
- 1 cup panko breadcrumbs
- 4 Tbsp. olive oil
Cherry Gravy
- 2 cups pitted cherries, fresh or frozen
- 1 cup port
- 2 cups chicken stock
- 2 Tbsp. honey
- 2 tsp. Dijon mustard
- 2 Tbsp. balsamic vinegar
- 2 tsp. fresh thyme leaves
- 2 Tbsp. butter
How to make it
- Remove pork from packaging and transfer to a baking tray. Using a small fork, prick the rind all over, taking care not to pierce it all the way through to the meat. Sprinkle a little salt over the top and place it in the fridge uncovered overnight.
- The next day, pre-heat fan forced oven to 220°C.
- Pat the pork rib rack dry with paper towel and season generously with salt and vegetable oil onto the rind.
- In a small bowl, combine garlic, sage, thyme, orange zest, panko breadcrumbs and olive oil. Season with salt and pepper and mix until well combined.
- Brush the pork rib rack generously on the meat and back avoiding the rind with Dijon mustard, then firmly press the herb crust over the top and sides of the pork.
- Wrap the crust in foil to protect it from burning.
- Place the rib rack bone-side down onto a lined baking tray and transfer to the oven. Cook for approximately 10-15mins or until desired crackling is reached. Lower temperature to 150°C and roast for 1½ hours, or until the internal temperature reaches 65°C at the thickest part of the meat.
- Remove the pork from the oven and allow to rest for 5-10mins.
- Lightly crush some of the cherries with the back of a spoon, leaving some whole for texture.
- Remove from the heat and stir through the butter until melted and glossy. Season to taste with salt and cracked black pepper.
- Prepare the gravy. Add cherries, port, chicken stock, honey, Dijon mustard, balsamic vinegar and thyme to a saucepan over medium heat. Bring to a gentle simmer and cook for 15–20 mins, stirring occasionally, until the cherries have softened and the sauce has reduced slightly.
- Slice between the ribs into individual cutlets and serve generously with the warm cherry and port gravy.
- Garnish with fresh thyme and a few extra cherries, then serve and enjoy!
