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Ingredients

• Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
• Salt and pepper to taste
• 
  STUFFING:
• 1 tablespoon sugar
• 1 teaspoon chicken bouillon granules
• 3/4 cup hot water
• 1/2 cup chopped dried apricots
• 4 cups cubed day-old whole wheat bread (about 6 slices)
• 1 large apple, peeled and chopped
• 1/2 teaspoon finely shredded orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 
  GLAZE:
• 1/4 cup orange juice
• 1 tablespoon light corn syrup
• 1/2 teaspoon soy sauce
• Apricot halves, fresh sage for garnish

Description

Taste Of Home