Pork Rib Roast with Rosemary & Sage

Name: Pork Rib Roast with Rosemary & Sage
Yield: 4 to 6 servings
Ingredients: 1 bone-in 4- or 5-rib pork loin; 3 garlic cloves, peeled and chopped; Salt and fresh-ground black pepper; 1 tablespoon chopped rosemary; 1 tablespoon chopped sage leaves

December 20, 2011

A bone-in pork rib roast has everything: lean and moist meat, a crusty fatty exterior, and rib bones. When you buy the roast, ask the butcher to remove the spinal chine bone and to separate the thin layer of meat on the ribs, stopping about an inch from the end of the bones. This allows you to season the interior of the meat next to the bones. Season the meat 1 or 2 days before cooking; it makes a big difference in the flavor of the roast.

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