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Cookin’ with Kaye

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Sweet Mustard French Cut Pork Rib Roast (Prime Rib of Pork) 

1 7-8 lb. French cut pork rib roast (thawed)

1 12 oz. bottle “Pine Ridge” Sweet Mustard Sauce

 

Preheat oven to 350-degrees F.

 

Rinse and pat dry pork roast.  Baste roast with some of the Pine Ridge sweet mustard sauce.  Place roast on a rack in a large roasting pan, fat side up. 

Roast at 15 minutes per pound until internal temperature reaches 140-145 degrees F.  You may want to occasional baste roast with more of the sauce.  Remove from oven and transfer to cutting board.  Let rest 15-20 minutes.  Slice along each rib bone and serve. 

 

   

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