Step 1

BRINE PORK RIB ROAST: Note Optional but recommended.

Step 2

HEAT OVEN TO 325F/163C, Note Line a roasting pan with aluminum foil for easy clean up.

Step 3

SEASON PORK: In a small bowl, mix together seasoning ingredients. Spread over entire surface of the rack of pork. Place meat, fat side up, in prepared pan.

Step 4

ROAST THE PORK: Place pan with pork on rack in middle of oven. Roast for about 30-35 minutes per pound at 325F/163C (I prefer this temp) or 20-25 minutes per pound at 350F/177C. Check temperature 10-15 minutes before it's done with instant read thermometer. It's best not to rely on timing alone as most oven temperatures are not exact. Remove pork roast when meat thermometer reads 140F/60C. The temp will rise by 5 degrees f on resting.

Step 5

REST MEAT, SLICE AND SERVE: Place pork on cutting board and loosely cover with foil. You can make gravy in the meantime (or see Note 4). Rest meat for 10-15 minutes. To slice, use a sharp knife to slice off all the bones together. Then slice between ribs to separate them. Place roasted pork cut side down and slice roast. Alternatively, slice between the ribs for thick pork chop style servings. Transfer to platter and serve with gravy and your favorite sides. If you didn't brine the meat, consider a light sprinkle of sea salt to bring out the flavor.