Our Recipes

DRY-AGED PORK RIB ROAST with Apple-Mustard Glaze

Serves Ten


Adapted from West Coast Prime Meats Cooks © 2015

Apple-Mustard Glaze


  • Two cups apple juice
  • Three tablespoons brown sugar
  • One tablespoon Worcestershire sauce
  • Three tablespoons spicy brown mustard or Dijon mustard
  • Two tablespoons soy sauce


  1. You can make this glaze while the pork roasts.
  2. Pour apple juice into a medium sauce pan and bring to a boil over medium-high heat. Reduce by half.
  3. Turn the heat to medium, whisk in the brown sugar, Worcestershire sauce, mustard and soy sauce and simmer until thickened. Remove from the stove and reserve.

Dry-Aged Pork Rib Roast


  • One ten-bone dry-aged Duroc pork rack, about 9 pounds
  • Half-cup coarse kosher salt
  • Four tablespoons ground black pepper
  • One cup apple-mustard glaze (see recipe above)


  1. Take the pork rack out of the refrigerator and allow it to sit at room temperature for 30 minutes. While it comes up to room temperature, preheat the oven to 350 degrees Fahrenheit.
  2. Liberally season the rack with coarse kosher salt and black pepper.
  3. Place pork in a roasting pan on a roasting rack, bone-side-down.
  4. While the pork is roasting, make the glaze.
  5. After the roast has been in the oven for one hour, brush its top and sides with the apple-mustard glaze. Check the internal temperature with an instant-read thermometer. If your oven does not heat evenly, you may want to rotate the roast 180 degrees now. At this point, the roast will probably be around 80-90 degrees Fahrenheit.
  6. Every ten minutes, brush the roast again with the glaze until the roast reaches 145 degrees Fahrenheit in the center (approximately 45 minutes to one hour longer). 
  7. Remove the roast from the oven, brush it with the glaze one final time and allow the roast to rest for 15 minutes before carving.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.


Jay & Tawnya Henderson
Founding Partners, West Coast Prime Meats

When we sample new products at the test kitchen, Jay Henderson is one of the first people to help with the cooking. He says it all started with his quest at age nine “to make a better macaroni and cheese. I learned from my Mom, she was always in the kitchen, cooking.” He admits he took Home Economics in seventh grade, but not for the food lessons: “There was probably a girl I liked in the class.”

Although wife Tawnya handles the kitchen chores most weekdays, the couple cooks together on weekends, Henderson says, and passes their culinary interest on to their son and daughter.

Jay contributed one of their family’s favorite roasts, a sweet-and-sour glazed, dry-aged, Duroc pork rack. For many years, pork did not have enough fat content to dry-age the meat, but recently, farming methods have allowed pork producers to go back to a favorite method to boost flavor.