Herb Crusted Pork Rib Rack with Apple Cider Sauce
Juicy, tender and delicious pork, what more could you want? This Herb Crusted Rib Rack is the perfect main course for your next family dinner.
3hrs 15mins
Capable Cooks
10
What you’ll need
INGREDIENTS
- 1 SunPork 10 Rib Rack
- 2 Tbsp. Dijon mustard
Crust
- 2 chorizo sausages, diced
- ⅓ cup pistachios, finely chopped
- ⅓ cup cashews, finely chopped
- ¼ cup parsley, finely chopped
- 2 Tbsp. rosemary, finely chopped
- 4 garlic cloves, minced
- ⅓ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
Apple Cider Sauce
- 2 cups apple cider
- 4 Tbsp. honey
- 2 Tbsp. Dijon mustard
- 2 Tbsp. apple cider vinegar
- 2 garlic cloves, minced
- 10g butter, room temp.
- Salt and pepper, to season
How to make it
- Pre-heat fan forced oven to 125°C.
- Heat a med. fry-pan over low-med. heat. Add chorizo and cook for 5 mins until crispy.
- In a food processor add all the crust ingredients and blitz until well combined.
- Brush the rib rack with Dijon mustard and firmly pat an even layer of the crust onto the rib rack.
- Place into the oven and bake for 2½ hours, until the internal temp. of the thickest part reaches 65°C.
- Meanwhile, in a small saucepan add apple cider, honey, Dijon mustard, apple cider vinegar and garlic. Bring to a simmer over low-med heat.
- Simmer for 15 – 20 mins stirring occasionally, until the sauce has reduced by half, and thickened slightly.
- Add butter, stirring until completely melted and combined, season to taste. Take off the heat and pour into a serving jug.
- Remove the rib rack from the oven and let rest for 10 mins before carving.
- Serve rib rack with apple cider sauce and enjoy!
