- Portion size 8 servings
Ingredients
Glaze:
Method
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.
Glaze:
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.
