Pork Rib Roast with Cranberry-Apricot Stuffing

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This was a HUGE hit for New Year's Day dinner! I stuffed & braised it early in the am as another reviewer recommended. When I went to cook it hours later, my oven wouldn't heat up. I tented it in foil & poked some holes in it & put it on my Weber grill on medium & cooked for 1hr 15 mins & it was perfectly done & very juicy & the stuffing didn't dry out. Thanks Food Network for this delicious recipe!

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Made this for Christmas. Wow! Elegant, moist and just melt-in-your-mouth delicious. I'm not a big pork fan but boy this gives my favorite rack of lamb a run for its money. It is quite easy and oh so impressive. I passed the recipe on to my sister who made it for New Years. Her family loved it.

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PERFECT! I've been using recipes from this site for years and never written a review, but this one is worth the registration hassle. Used dried cherries, cranberries, prunes, and apricots. "Best meal I've ever had" says my husband. A MUST try. Stuffed mine 2 days ahead to allow juices and flavors to infuse. Used the 1.5 hour recommendation and temp was 165, but still juicy and delicious. Used greek yogurt and added horseradish and lemon juice to the mustard sauce for some depth and bite. Enjoy!

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This dish won rave reviews at my holiday table. It made a beautiful presentation and was yummy. The mustard sauce was a nice finishing touch. The only change I made was to use a couple of tablespoons of chopped red onion in place of the shallot. My family asked to have this in place of our usual prime rib roast next year too!!

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I did this recipe for 6 friends at Christmas, and it was a complete WOW factor.
It was a 12 rib roast and it was marinaded for close to 28 hours, I used Courvoisier Cognac and a bit of water to plump the cranberry's and apricots.

Great recipe, it made me a star, Thanks Food Network.
Rick, Cold Lake, AB., Canada

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I MADE THIS YESTERDAY AND WAS A HIT. IF YOU ARE CONSIDERING THE SAUCE - MAKE IT. IT HAD A NICE FINISH TO THE PORK. I WILL MAKE THIS AGAIN. VERY IMPRESSIVE, WITH VERY LITTLE WORK.

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I used a pork roast. Other than that, I followed the recipe to the letter. Everyone raved over the pork - including me! It was moist and tender and, for once, I didn't over cook it. I didn't think I'd like the sauce, but tried it anyway - it too was outstanding! Thank you!!!

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I served this on Dec 23rd, we had company, (and the lady is a fantastic cook, and I wanted something to stand out. This roat is easy - looks terrific, and presents wonderfully. I followed directions exactly, used a new Cast Iron Dutch Oven (Rachel Ray Brand, from Linen's and Things. I served this with a vinegar and oil based finely shredded cole slaw, green beans with butter and almonds, bias cut carrots, and russet potatoes that I cooked around the roast. Fantastic,

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This main course roast was so easy but it looked like I had spent a lot of time making it. Wa a big hit especially with male guests - they liked picking the meat up by the bones.