Last week my son, Mike, who hosts our family’s Christmas dinner, asked what we should make for this special meal. It took me only a second to answer, “Let’s do those racks of pork from my Sunday Roasts.” He wasn’t convinced so I continued to push my choice, enthusiastically listing the recipe’s merits. Racks of pork are inexpensive, but they look stately and impressive. They cook in far less time that a turkey, and pair well with countless vegetables and sides, I explained. Finally, I got his attention.
This recipe for racks of pork is one of my favorites and is simplicity itself to prepare. The racks are brushed with curry oil (made by whisking curry powder into olive oil) and baked with red onion wedges. I suggest using two racks of five ribs each to serve ten generously, but you won’t find these racks displayed in your grocery’s meat department. You’ll need to call the butcher, and order them ahead. In the original version I served the pork with a fall apple chutney, but for this holiday variation I reworked that condiment adding cranberries for color and replacing cider vinegar with balsamic. Continue reading