Orange Fennel Rack of Pork

Preheat oven to 325ºF (160ºC).

Make tiny slits all over pork; insert garlic slivers.

Combine ginger, fennel seeds, salt and pepper; rub over pork.

Wrap ends of ribs in foil to prevent charring. Roast, rib end up, on rack in shallow roasting pan in oven for 30 minutes.

Prepare glaze.

Brush pork lightly with some of the basting glaze. Roast, basting with glaze every
20 minutes, for 2 to 2 1/4 hours or until meat thermometer inserted in centre registers 160º to170ºF (70º to 75ºC). Transfer to cutting board; tent with foil and let stand for
15 minutes before slicing.

Rewarm reserved glaze over low heat; spoon over meat.

Meanwhile, in small saucepan, cook orange juice concentrate, water, marmalade, orange rind and cornstarch over medium-high heat, whisking constantly, for 3 to 5 minutes or until boiling and thickened.

Remove 1/2 cup (125 mL) for basting; set aside remainder in saucepan.