GERMAN PORK RIB ROAST, WITH ONION AND THYME CRUST (for six)
nonstick vegetable cooking spray
a bone-in, center cut pork loin roast (about 5 pounds, six ribs), chine bone removed
coarse salt and freshly ground black pepper
1 white onion
1 tablespoon fresh thyme leaves
extra-virgin olive oil
3 baking apples, such as Gala or Jonagold, halved horizontally
3 teaspoons unsalted butter
1. Preheat oven to 425*. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
2. Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil. Place roast in oven, and roast for 15 minutes. Turn the heat down to 325* and roast for 1 hour.
3. Place apples, cut side up, around the pork, on the rack. Top each apple with ½ teaspoon butter and season with salt. Return to oven and roast until a meat thermometer inserted into the center of the pork registers 140* to 145*, about 45 minutes (total roasting time 2 hours). Remove pork and let stand for 20 to 30 minutes before carving.
4. Slice the pork evenly between the rib bones and serve.
adapted from marthastewart.com