- Portion size 8 servings
- 4 lbs loin racks of pork rib end
- 3 garlic cloves slivered
- 2 tablespoons minced gingerroot
- 4 teaspoons fennel seeds crushed
- 1/4 teaspoon pepper
- 1/2 cup thawed orange juice concentrate
- 1/2 cup water
- 1/4 cup orange marmalade
- 2 teaspoons grated orange rind
- 2 teaspoons cornstarch
Preheat oven to 325°F (160°C).
Make tiny slits all over pork; insert garlic slivers. Combine ginger, fennel seeds, salt and pepper; rub over pork. Wrap ends of ribs in foil to prevent charring. Roast, rib end up, on rack in shallow roasting pan in oven for 30 minutes.
Meanwhile, in small saucepan, cook orange juice concentrate, water, marmalade, orange rind and cornstarch over medium-high heat, whisking constantly, for 3 to 5 minutes or until boiling and thickened. Remove 1/2 cup (125 mL) for basting; set aside remainder in saucepan.
Brush pork lightly with some of the basting glaze. Roast, basting with glaze every 20 minutes, for 2 to 2-1/4 hours or until meat thermometer inserted in centre registers 160 to170°F (70 to 75°C). Transfer to cutting board; tent with foil and let stand for 15 minutes before slicing.
Rewarm reserved glaze over low heat; spoon over meat.