This elegant roast is the perfect centerpiece for the holiday dinner. Serve with Brussels Sprouts with Prosciutto and Parmesan, scalloped potatoes, baked tomatoes stuffed with corn and warm dinner rolls
- 4 pounds pork rib rack (with at least 6 ribs, chine bone cracked)
- 1/4 cup pepper (blend seasoning)
- Heat oven to 375 degrees F. Trim rib bones of roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Coat roast on all surfaces with pepper seasoning. Place roast, bones up, in shallow roasting pan. Roast for 1 to 1 1/2 hours (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest until temperature about 10 minutes. Cut between rib bones to serve.