Rinse pork and pat dry; apply a heavy sprinkling of Wild Bill’s Meat Rub and let stand at room temperature for one (1) hour.  In a blender, puree olive oil, peppercorns, thyme, rosemary, sage, salt and garlic until the consistency of pesto.  Rub the herb mixture over the pork roast, making sure to cover the areas between each of the ribs.  Transfer the crown pork roast to a roasting pan and cover it with foil.  Refrigerate overnight and let stand at room temperature for 1 hour before roasting.

Preheat the oven to 450 degrees F.

Place 3 cups of apple juice in the bottom of the roasting pan and turn the roast upside down (rib bones down) in the roasting pan.  Place roasting pan on center rack and roast for 15 minutes and then reduce oven temperature to 350 degrees F. and roast about 2  to 2 1/2 hours (20 minutes per pound) until the internal temperature reads 145 degrees with a digital thermometer.  Actual roasting time will be determined by the weight of the roast and oven temperature.  Transfer roast to a serving platter and tent with aluminum foil; let rest for 10 minutes and cut between ribs to serve.

Reserve 3 tablespoons of drippings from roaster pan to make a brown gravy or roux.  Add reserved drippings to a medium heavy bottomed skillet over medium heat and gradually whisk in 1/4 cup all-purpose flour stirring constantly and cook until roux turns brown, about 10 minutes.  Add 4 cups of chicken stock, stirring to blend and cook until thickened, stirring constantly to prevent burning or scorching.  Season with salt and freshly ground black peppercorns.  

OPTIONAL UPRIGHT METHOD:  Place roast on a rack in a large shallow roasting pan with apple juice or liquid of your choice added to the roasting pan.  Cover exposed rib ends with pieces of aluminum foil to prevent charring them and roast as above.  Remove foil pieces and garnish rib ends with foil or paper frills.  Cut and serve as above.

YIELD: 5 to 6 servings of two ribs each.

Serve with your favorite stuffing or dressing, gravy, mashed potatoes and/or vegetables and wine of your choice.  This recipe is a compilation of various internet and cookbook recipes with my own twist and interpretation to it.

NOTES:  In our neck of the woods, you will generally have to order a crown pork roast from the supermarket's meat market ahead of time and you should be able to tie the roast with butchers string yourself.  There are plenty of internet videos addressing how to transform a pork rib loin into a crown pork roast.

Web posted by Bill aka Mickey Porter 01-10-13.

Will post pixs at a later date.

LEAVING ON A SPIRITUAL NOTE