|2 kg||pork rack of ribs|
|ground pepper to taste|
|1 tsp||salt||4 g|
|1/4 tsp||cayenne pepper||1 g|
|2 tbsp||herbes de Provence||5 g|
|4 tbsp||Dijon mustard||60 mL|
|2||onions, chopped||400 g|
|2 tbsp||olive oil||30 mL|
- Preheat the oven to 250°C/480°F.
- Cut ½ cm deep slits in pork fat. Slice 2 of the garlic cloves and insert into the slits.
- In a small bowl, mix the herbs, salt, pepper, cayenne pepper and mustard to make a paste. Brush the whole rack with this paste.
- Line a pan with parchment paper. Add the chopped onions and remaining garlic to the pan. Drizzle with oil and mix well. Set the pork rack on top of the onions.
- Cook in the middle of the oven for 15 min, then lower the oven temperature to 205°C/400°F. Cook until a thermometer inserted into the pork rack registers 68°C/155°F, about 1 h 15 min. Stir the onions 1 or 2 times during cooking. Cover the pan with aluminum foil when the pork rack starts to brown.
- Remove from the oven and let rest 10 min, loosely covered with foil. Carve and serve.
Nutrition Facts Table
per 1 serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||½||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¾||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Folacin, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Vitamin B2
- Excellent source of :
- Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||4 ½|