• 2 8-rib rack of pork, center cut, chine bone off (Frenched)
  • To taste, salt and black pepper
  • 1/2 cup honey
  • 2 tablespoons fresh sage, snipped

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. 

Serves 16

Note: For serving, two roasts can be positioned with bones interlaced as in photo.

Nothing is more memorable than the unexpected. This rack of pork is perfect for those large holiday gatherings.  Serve with Cranberry Waldorf Salad, Brussels Sprouts with Prosciutto and Parmesan, Garlic Rosemary Mashed Potatoes, and finish with Cherry-Crowned Almond Pear Gems.

Calories: 230 calories

Protein: 31 grams

Fat: 7 grams

Sodium: 95 milligrams

Cholesterol: 90 milligrams

Saturated Fat: 3 grams

Carbohydrates: 9 grams

Fiber: 0 grams