A+ A A-



Ingredients for 8 persons:

1 rack pork rib roast

Kosher salt and freshly ground white pepper

¼ cup olive oil

1 medium onion,, coarsely chopped

2 large green apples, quartered

2 large stalks celery, coarsely chopped

1 cup fermented apple cider

2 cups vegetable stock

½ cup brown sugar



Preheat the oven to 450 degrees.


Rub the meat lightly with kosher salt and pepper.


Spread the oil in a roasting pan.   Scatter the onions, apples and celery in the pan and add the rack rib side down.  Roast for 15 minutes.  Turn the racks over and roast another 15 minutes.


Turn the pork rib-side down.  Add the cider, vegetable stock and brown sugar to the pan and continue roasting for 30 minutes, basting twice.  Check for an internal temperature of 145  to 150 degrees.


Transfer the meat to a cutting board to rest for 10 – 15 minutes.  Strain the sauce and discard the vegetables.  Bring juices to a simmer, season and serve on the chops.

Adapted from The Basque Kitchen by Gerald Hirigoyen