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Citrus-Crusted Pork Rib Roast

Servings: 8 to 10

A bone-in roast looks more impressive than a standard pork loin; the meat is marbled (just like prime rib) and is exceedingly tender. This crust is inspired by mostarda, so it includes citrusy flavorings—including juniper berry, coriander, bay leaves, and lemon peel—on top of an orange-marmalade glaze. Slow-roasting ensures that the crust browns without burning the sugars and that the roast comes out super moist.


  • Olive oil, as needed
  • 1 8- or 10-bone pork rib roast, chine bone removed (about 5 lb.), bones frenched
  • Kosher salt and freshly ground black pepper
  • 1/3 cup orange marmalade
  • 1 Tbs. Dijon mustard
  • 3 Tbs. dark brown sugar
  • 2 Tbs. ground coriander
  • 2 Tbs. ground juniper berries
  • 1 Tbs. dried lemon peel
  • 7 bay leaves, finely ground (1 tsp.)
  • 1/2 tsp. ground allspice

Nutritional Information

  • Calories (kcal) : 390
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 100
  • Sodium (mg): 500
  • Carbohydrates (g): 14
  • Fiber (g): 1
  • Sugar (g): 11
  • Protein (g): 36


  • Line a large rimmed baking sheet with a silicone baking mat or parchment. Oil a large flat rack that fits inside the baking sheet.
  • Using a sharp thin-bladed knife, trim all the fat cap on the top of the pork roast to expose the meat. Put the roast on a large piece of parchment, pat dry with paper towels, and season thoroughly with 1 Tbs. salt and 1-1/2 tsp. pepper.
  • Wrap the exposed bone ends with foil. Combine the marmalade with the mustard in a small bowl, and brush evenly all over the roast.
  • In a small bowl, combine the sugar, coriander, juniper berries, lemon peel, bay leaves, and allspice, and blend well. Coat the pork all over with the spice mixture.
  • Put the roast on the prepared rack, and press any of the spice mixture that has come loose onto the top and sides of the roast. Cover with parchment, and refrigerate for at least 4 hours or up to 2 days.
  • When you’re ready to cook the roast, position a rack in the center of the oven, and heat the oven to 325°F. Put the roast directly into the oven from the refrigerator. Cook until an instant-read thermometer inserted into the thickest part reads 135°F and the crust is deeply browned, 75 to 90 minutes.
  • Remove from the oven, and let the roast cool uncovered for 20 to 30 minutes to set the crust. Transfer to a cutting board, remove the foil from the bones, and carve between the bones to make chops for serving.


Rate or Review

Reviews (3 reviews)

  • CRiccio | 12/31/2019

    Made this for a dinner during the holidays. Very easy to make, smelled wonderful and looked great. Also very delicious. Did not experience the crust falling off. Key is to press it on.

  • user-5438009 | 11/29/2019

    I made this yesterday and followed recipe exactly. During cooking the marmalade slid off the roast along with most of spice mix. Would not recommend. It did snell great while cooking and the pork itself was fine. The marinade burned on the bottom of my roaster.

  • User avater
    SueCron | 11/27/2019

    Fine Cooking is my go-to for any recipe and I have never disliked a recipe of theirs -- until now. We made this for dinner last night and it was just awful. The pork rib roast was moist and succulent; the marmalade and the dijon was a nice touch -- but the spice crust tasted like medicine -- almost like eating aspirin. It was so bitter we would up cutting it off and eating the pork without it. I did buy the bay leaves already ground and used 1 tsp. so I was wondering if that was it? I followed the recipe to the letter. Cannot recommend.

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