1. Preparing the Pork Racks

Start by preparing your pork racks. You want them frenched (the meat scraped off the ends of the ribs) to create that beautiful crown shape. If the butcher hasn’t already done this for you, it’s an easy task to do yourself. Use a sharp knife to carefully scrape the meat off the bones, exposing about 2-3 inches of the rib bones. Once that’s done, give the pork a generous seasoning with salt, pepper, garlic powder, and onion powder.

2. Forming the Crown Shape

Now, this part might look a little tricky, but I promise it’s easier than it seems. Lay your racks of ribs in a circular shape, with the meat facing out. The bones should be pointing upward. Tie the ends of the ribs together with butcher’s twine to form the crown. Be sure to keep the shape tight and secure, as you don’t want the roast to collapse while it cooks.

3. Roasting the Pork

Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet or roasting pan over medium-high heat and add olive oil. Sear the crown roast for about 3-4 minutes on each side, just enough to get a nice brown crust on the meat. Once seared, place the roast in the preheated oven and roast for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C). You can use a meat thermometer to check.

4. Making the Apricot Dressing

While the pork is roasting, it’s time to prepare the apricot dressing. In a medium saucepan, combine the apricot preserves, Dijon mustard, lemon juice, soy sauce, cinnamon, and ground ginger. Stir the mixture over medium heat until it’s well-combined and heated through. Let it simmer for about 5 minutes until it thickens slightly. Taste it—add salt and pepper to your preference.

5. Basting the Pork

About 20 minutes before the pork is done, begin basting the crown with the apricot dressing. Use a spoon or basting brush to coat the pork with the glaze. This adds flavor and helps keep the pork moist. Continue to baste the pork every 10 minutes until it’s done roasting.

6. Resting the Meat

Once the pork has finished roasting, remove it from the oven and let it rest for about 10-15 minutes. This is important, as resting helps the juices redistribute, keeping the meat tender and juicy.