1 16-rib pork rib crown roast, (about 8 pounds)
2 cups uncooked rice
1 cup uncooked wild and long grain rice
4 ounces dried apricots
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans
3 ounces frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons butter or margarine
orange slices, optional
fresh cranberries, optional
Place roast, bone tips up, on rack in a shallow roasting pan. Insert meat thermometer, not touching bone. Cover ends of bones with a strip of foil. Bake in 325 degrees F oven for
1-1/2 to 2 hours.
While roast is baking, cook rice according to package directions. Cook apricots according to package directions, adding cinnamon during last 5 minutes of cooking time. Combine orange
juice concentrate and honey, mixing well.
Fill roast cavity with rice mixture. Place remaining rice mixture in small baking dish. Dot rice stuffing with butter. Brush roast with some of the orange juice
mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 155 degrees F. (Allow 20 to 25 minutes per pound total cooking time.) Brush occasionally with the orange
juice mixture. Let roast stand for 10-15 minutes to allow juices to set.
Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.