Elegant, tender, and kissed with fire—this Grilled Rack of Pork with Apricot Herb Glaze is your answer to a stunning Easter Sunday spread. The richness of bone-in pork is elevated by a vibrant glaze made from stone fruit and fresh herbs, creating a harmony of savory and sweet with every bite. The meat stays beautifully moist as it roasts over indirect heat while the glaze slowly caramelizes into a golden, glossy crust.

Just in time for your Easter Sunday celebration, this dish brings the spirit of spring straight to the table. It’s a recipe built for sharing—warm flavors, seasonal brightness, and a presentation that naturally draws a crowd. The aromatic combination of thyme, rosemary, and apricot comes alive on the grill, infusing the pork with a layered depth that enhances its natural flavor.

What begins as a simple rack becomes a centerpiece worthy of the season. Whether served alongside spring greens, roasted vegetables, or shared in good company outdoors, this pork roast captures everything we love about cooking over the flame—flavor, connection, and the luxury of time well spent.

Serves 8

Grilled Rack of Pork with Apricot Herb Glaze Ingredients

  • 1 8-bone bone-in rack of pork
  • 2 tablespoons extra virgin olive oil
  • ¼ cup Ultimate Dry Rub

Apricot Herb Glaze

  • 1 tablespoon unsalted butter
  • 2 tablespoons finely diced shallots
  • 2 12-ounce jars of apricot jam
  • 2 tablespoons finely diced fresh sage
  • 2 tablespoons dark brown sugar
  • 2 tablespoons balsamic vinegar

Grilled Rack of Pork with Apricot Herb Glaze Directions

  1. Prepare the grill for two zones of direct and indirect cooking. While the grill comes to temperature, score the fat side of the rack of pork with three Xs. Remove silver skin from the bone side (if there is one).
  2. Coat the rack with olive oil on all sides and liberally apply the dry rub.
  3. Place the rack of pork bone side down over direct heat for 4 minutes. Flip the rack on direct heat so the fat side is down, searing for another 2 – 4 minutes. Keep an eye out for flare-ups. Move the rack of ribs to indirect heat and continue cooking for an additional 25 minutes.
  4. After 25 minutes, flip the rack over (still on the indirect side) and cook for an additional 30 – 45 minutes or until the internal temperature of the rack is 145 degrees Fahrenheit. Remove the rack at that point and make the glaze.

Apricot Herb Glaze

  1. Add the butter to a small saucepan over medium heat and let it melt. Add the shallots and sauté for 6 minutes or until soft.
  2. Add remaining ingredients and stir to incorporate over medium heat. 
  3. Bring to a simmer, reduce heat, and simmer for an additional 15 minutes. Remove from heat.

Serving The Rack of Pork

  1. Slice the rack of pork along the bone and then pour half the glaze over the rack. Place the other half of the glaze into a gravy boat for serving at the table.

Taken from vindulge.com  https://www.vindulge.com/grilled-rack-of-pork/