SirPorkaLot
somebody shut me the fark up.
Backstory:
A Crown Roast (or Rack) of Pork is a traditional holiday preparation using the whole bone-in pork loin roast.
The pork loin gets formed into a circle, with the Rib tips up, and the bones get frenched. Stuffing is baked in the center.
Typical version (Not my photo)
You can have your butcher prepare one for you or you can do it yourself. It can be pricey.
Cheater Crown Roast:
Since loin back ribs (aka baby back) are basically the same thing, minus the loin, you can make a inexpensive version from a rack of ribs. [emoji6]
The photos below show the progression from rack of ribs to crown rack of pork ribs.
Slice partially in between the ribs on membrane side, I leave the membrane on in this preparation.
Rolled into a circle and toothpicks holding it together while I tie it and season it.
Next step is to stuff it. I used an Apple, Pecan stuffing recipe from Tyler Florence.
The ribs were seasoned with Q-Salt and were cooked at 250F for about 3.5 hours with red oak and cherry on my Shirley offset.
Resting
On the plate with smashed cauliflower
A Crown Roast (or Rack) of Pork is a traditional holiday preparation using the whole bone-in pork loin roast.
The pork loin gets formed into a circle, with the Rib tips up, and the bones get frenched. Stuffing is baked in the center.
Typical version (Not my photo)
You can have your butcher prepare one for you or you can do it yourself. It can be pricey.
Cheater Crown Roast:
Since loin back ribs (aka baby back) are basically the same thing, minus the loin, you can make a inexpensive version from a rack of ribs. [emoji6]
The photos below show the progression from rack of ribs to crown rack of pork ribs.
Slice partially in between the ribs on membrane side, I leave the membrane on in this preparation.
Rolled into a circle and toothpicks holding it together while I tie it and season it.
Next step is to stuff it. I used an Apple, Pecan stuffing recipe from Tyler Florence.
The ribs were seasoned with Q-Salt and were cooked at 250F for about 3.5 hours with red oak and cherry on my Shirley offset.
Resting
On the plate with smashed cauliflower