Pork Rib Roast
I have a beautiful bone in pork rib roast. It's from my meat CSA, Butcher Box (highly recommend). It's 2lb 6 oz bone in from a grass fed heritage pig.
I have to say I don't have much experience with this roast. It's quite lean except for a beautiful layer of fat on top. Does anyone have a great recipe that's tried and true? I want it to be fairly simple because I want the pork flavor to shine AND I broke my left wrist, so working basically one handed right now. I do have access to a sous chef, thank goodness.
I may just salt, pepper it and roast it. Then make gravy with the drippings. Should I brine it? Probably wet brine. Sigh. So many decisions.