PORK RIB ROAST BONE IN COOKING TIME RECIPES

Steps:

• Preheat oven to 450 degrees, The key to a good pork Roast is to LOCK IN THE JUICES BY ROASTING AT A HIGH TEMPERATURE to form a crust on the outside, & then LOWERING THE TEMPERATURE TO COOK LOW AND SLOW. This recipe is for those of you that think I only make large quantity recipes. This one only serves 4, or more if you decide to share the thick cut chops.
• Combine the spices of your choice in a small bowl, then sprinkle and rub liberally over the entire roast. I like to spray roast with a little cooking spray also once it is seasoned. Spray a shallow roasting pan with non stick cooking spray.
• Add roast to pan, then place in preheated 450 degrees F. oven and Roast for 15 minutes. Then LOWER THE TEMPERATURE to 275 degrees F. and roast for 2 hours, or until pop up timer pops out if there is one or the internal temperature reaches 145-155 degrees F. The temperature will continue to rise about 10 degrees or so once removed from oven.
• Allow Roast to rest about 10 minutes, tent top with foil. Then WITH A VERY SHARP KNIFE, SLICE BETWEEN EACH RIB BONE, DOWN TO THE BASE. If the base was not cracked before hand you will need to work your way around the base to get each chop loose. But it is much easier if the base bone has been cracked by the butcher at the store level. As you can see I did get the chops separated but not without a lot of effort on my part. The Moral of the story is to ASK THE BUTCHER TO CRACK THE BASE BONE AT STORE LEVEL, EVEN WHEN THEY ARE ON SALE. IT WILL MAKE YOUR JOB SO MUCH EASIER AT THE DINNER TABLE. Smile

Steps:

• Score skin and fat all over pork, taking care not to cut down to the meat.
• In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
• Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
• Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.