Rack of Pork

Maple Glazed Rack of Pork

Pork marries well with a touch of sweetness. So pork and maple are a match made in heaven. This holiday season try a sweet maple glazed rack of pork for the centerpiece on your table. Recipe developed in partnership with @zimmysnook.


  • 2 x 6-bone Frenched Rack of Pork (3 to 4 lbs/rack) – fat cap removed
  • 3 tablespoons dry rub (use your favourite pork rub or try the blend below)
  • ¾ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • ¾ cup pure maple syrup

Dry Rub

  • 3 tsp sweet paprika
  • 1 ½ tsp sea salt
  • 1 tsp mustard powder
  • 1 tsp black pepper
  • 1 tsp brown sugar
  • ½ tsp rubbed sage
  • ½ tsp chipotle pepper powder
  • ½ tsp Chinese 5 Spice
  • ¼ tsp cinnamon
  • Mix well – makes 3 tbsp


  1. Remove the roasts from the fridge and pat dry with paper towels. Wrap each individual bone in tin foil (purely for presentation – totally optional). Using 1½ tbsp of dry rub/roast, season all sides of the roasts. Place the roasts on a rack over a sheet pan and let sit at room temperature 30 minutes to 1 hour.
  2. Preheat the oven to 325°F. (Short on time? The pork can be cooked at temperatures up to 350°F, but lower and slower will result in a more tender & juicier roast!)
  3. Combine the vinegar & Dijon mustard in a small saucepan and bring to a boil. Turn down to a very low simmer, add maple syrup and whisk to combine. Keep glaze warm over very low heat.
  4. Place the roasts in the oven. Cook, uncovered, until the internal temperature (not touching the bone) reaches 135°F, about 45 minutes to 1 hour. Baste the roasts with the maple syrup glaze and return to the oven for 10 minutes, baste again and let cook until the internal temperature has reached 145°F (it won’t take long). ** when glazing the roasts add a little water to the sheet pan to keep the maple syrup from burning as it drips **
  5. Remove the sheet pan from the oven and loosely cover with foil.
  6. Let rest 15 minutes before cutting into individual bone portions. Serve with remaining warm glaze.

Halenda's Meats Newsletter Durham Mississauga Etobicoke Waterloo - St Jacobs

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