Steps:
- 1. Remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry. If necessary, trim thick spots of surface fat layer to about 1/4" thickness. Cut slits, spaced 1" apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hrs or up to 24 hrs. 2. Adjust oven rack to lower-middle position and heat oven to 250. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in a sheet pan. Roast until meat registers 145 degrees, 3 to 4 hrs. 3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes. 4. Meanwhile combine port and cherries in bowl and microwave til steaming, 1 to 2 min. Cover and let stand until cherries are plump, about 10 min. Strain port through fine-mesh strainer into med saucepan, reserving cherries. 5. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 c, 14 to 16 min. Add cream and reduce again to 3/4 c, about 5 min. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, til fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Or, let sauce cool completely and refrigerate for up to two days, reheating over medium heat until warm. 6. Adjust oven rack 8" from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 min. 7. Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4 inch thick slices and serve, passing sauce separately
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Romeo Uazu
[email protected]I've made this recipe several times and it's always a hit. The pork is fall-off-the-bone tender and the gravy is so good I could drink it. I love serving it with mashed potatoes and roasted vegetables.
leisa Sharpe
[email protected]This recipe is a classic for a reason. The pork is always tender and juicy, and the gravy is rich and flavorful. I love serving it with mashed potatoes and roasted vegetables.
Salahu Ddin
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the pork turned out great. The meat was tender and juicy, and the gravy was delicious. I will definitely be making this again.
Thandeka
[email protected]This recipe was easy to follow and the pork turned out amazing. The meat was fall-off-the-bone tender and the gravy was rich and flavorful. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Angelica Sharp
[email protected]I made this recipe for my husband's birthday dinner and he loved it! The pork was cooked perfectly and the gravy was delicious. I will definitely be making this again.
Vida Spoke
[email protected]This is one of my favorite pork recipes. The meat is always tender and juicy, and the gravy is so flavorful. I love serving it with roasted potatoes and vegetables.
Nil Ahamed
[email protected]I've made this recipe several times and it always turns out great. It's a go-to recipe for special occasions or when I want to make a really nice meal.
Rebecca Ojewunmi
[email protected]This recipe is a keeper! The pork was fall apart tender and the gravy was so good I could have eaten it with a spoon. I served it with mashed potatoes and roasted vegetables, and it was a perfect meal.
Silver Ebunyu
[email protected]I'm not a big fan of pork, but I tried this recipe and was pleasantly surprised. The pork was cooked to perfection and the gravy was very tasty. I will definitely be making this again.
MD AL HOSSAIN
[email protected]I made this recipe for a special occasion dinner and it was a huge success. Everyone raved about the pork and the gravy. I highly recommend this recipe.
King Walo
[email protected]This was my first time making pork rib roast and it came out amazing! The meat was tender and flavorful, and the gravy was to die for. I will definitely be making this again and again.
Emmanuel Kenneth
[email protected]I followed the recipe exactly and the pork turned out perfectly. It was so moist and juicy, and the crackling was crispy and delicious. I served it with roasted potatoes and vegetables, and it was a feast fit for a king.
Janice Brown
[email protected]This recipe was a hit with my family! The pork was fall-off-the-bone tender and the gravy was rich and flavorful. I will definitely be making this again.