Peppered Rack Of Pork
3- to 4-pound pork rib roast, with at least 6 ribs, chine bone cracked
1/4 cup pepper-blend seasoning
Heat oven to 375°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 peppered seasoning.
Place roast, bones up, in shallow roasting pan.
Roast for 1 to1-1/2 hours, until internal temperature (measured with a meat thermometer) reads 150°-155°F.
Remove roast from oven; let rest until temperature reaches 160°F, about 10 minutes. Cut between rib bones to serve.