Ingredients
1 tablespoon paprika1-1/2 teaspoons kosher salt1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1 teaspoon pepper1/2 teaspoon rubbed sage1 pork crown roast (12 ribs and about 8 pounds)Optional: Apples, fresh rosemary sprigs and dried sage leaves
Preparation
Preheat oven to 350°. Mix the first 6 ingredients; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Roast 2 to 2-1/2 hours or until a thermometer reads at least 145°.
Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil; carve between ribs to serve. If desired, serve with rosemary sprigs and sage leaves.
