Apricot-Glazed Prime Rib of Pork
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free mustard and substitute a gluten-free tamari in place of the soy sauce.
1 cup
apricot preserves
¼ cup
Dijon mustard
2 tbsp.
rice wine vinegar
1 tbsp.
soy sauce
¼ cup
chopped fresh rosemary
¼ cup
Kowalski's Extra Virgin Olive Oil
1 tbsp.
kosher salt
2 tsp.
minced garlic
3-4 lbs.
prime rib of pork (8 ribs per rack)
Directions
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 in a preheated 325° 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. Let pork rest, covered, for about 10 min. Cut into individual chops.
