Apricot-Glazed Prime Rib of Pork
Ingredients
A note about gluten: When gluten-free Dijon mustard and gluten-free tamari are used, this recipe is gluten free.
1 cup
apricot preserves
¼ cup
Dijon mustard
2 tbsp.
rice wine vinegar
1 tbsp.
soy sauce (or gluten-free tamari)
¼ cup
chopped fresh rosemary
¼ cup
Kowalski's Extra Virgin Olive Oil
1 tbsp.
kosher salt
2 tsp.
minced garlic
3 lbs.
(up to 4 lbs.)
prime rib of pork (8 ribs per rack)
Directions
- Preheat oven to 325°.
- In a small mixing bowl, whisk together preserves, mustard, vinegar and soy sauce; set aside.
- In a separate small mixing bowl, combine rosemary, oil, salt and garlic to form a dry rub.
- Place pork skin-side up in a roasting pan; spread rub evenly over pork.
- Roast pork in preheated oven until a meat thermometer inserted in the center of the roast registers 140° (20 min. per lb.); brush with apricot glaze during the last 15 min. of roasting.
- Remove from oven; let pork rest, covered, for about 10 min.
- Cut into individual chops.
