8 pounds pork crown roast (14 – 16 ribs)
1 1/2 tablespoons olive oil -extra virgin
1 tablespoon minced garlic
2 teaspoons dried thyme (opt)
1 1/2 teaspoons salt
freshly ground black pepper to taste
1. Preheat oven to 325°F.
2. Rub pork roast with a light coat of oil and season to taste with salt, pepper and minced garlic. Cover the tops of the bones with foil to prevent excessive browning.
3. Place roast on a rack in a shallow roasting pan, bone end up. Roast uncovered 2-3 hours or until meat thermometer registers 160º.
4. Remove from oven and cover with foil, letting it sit 10 minutes while it continues to cook.
5. To serve, remove the foil at the tips of the ribs and decorate with crab apples or paper frills, if desired.