Slow-Roasted Bone-In Pork Rib Roast
By Andrew Janjigian
Appears in Cook's Illustrated November/December 2013
WHY THIS RECIPE WORKS
We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it...