Slow-Roasted Bone-In Pork Rib Roast
Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV
A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?
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...