Double Rack Of Pork With Burnt Orange-Caramel Pan Sauce

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4 1/2 tablespoons olive oil

3 tablespoons chopped fresh sage

3 tablespoons chopped fresh thyme

2 1/2 tablespoons kosher salt

1 1/2 tablespoons tablespoons freshly ground black pepper

2 6-bone racks of pork (about 8 lb. total), chine bone removed, fat trimmed to 1/4" thick, rib bones frenched

4 large oranges

1/2 cup sugar

1/4 cup (or more) fresh lemon juice

1 cup fresh orange juice

1/4 cup bourbon

2 cups low-salt chicken broth

2 tablespoons orange marmalade

2 teaspoons cornstarch

2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)

Kosher salt and freshly ground black pepper

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