4 Tbsp. WF Pork Seasoning
4 Tbsp. Kosher Salt
2 Tbsp. Garlic Powder
1 cup apple cider
2 cups chicken broth or water
LET'S GET COOKING!
Pork: In a small bowl, mix all the seasonings.
Using paper towels, pat rib rack dry and rub seasoning mix all over the meat portion of the rack. Cover with plastic wrap and refrigerate for at least 12 hours or until ready to roast. (Pork Rib Rack can marinate for up to 24 hours for a better flavor).
Preheat oven to 350° F. Place a roasting rack inside an 18” x 13” baking pan. Remove pork roast from refrigerator.
To tie the crown roast of pork: Make a (1/4”) deep cut between each rib so racks are able to be flexible as you form the crown roast. Using a long butcher’s twine, join the two racks by tightly tying two of the end bones forming a long full rack. Stand the rack muscle side down ribs facing out. Curve and shape into a crown. Tie additional twines on end bones and also around the middle of the crown to help keep its shape during cooking.
Cover the tips of the rib bones with foil to prevent from burning and place the whole crown roast in the roasting rack. Pour the apple cider and broth or water in the bottom and bake in the middle of the oven for 1 hour and 30 minutes or until internal temperature reaches 145 ° F. Remove from the oven and allow to rest 10 minutes before cutting.
Roast Rack of pork and potatoes for 1 hour, or until pork reaches and internal temperature of 135 °F for medium rare or 140°F for medium. Remove pork from roasting pan, cover with aluminum foil and let rest for 15 minutes. Mix 1 Tbsp. of sage and sea salt in a small bowl and sprinkle over the potatoes. Return potatoes to oven for 5 minutes.