- 3 clove garlic (peeled and minced)
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon coriander seeds (lightly crushed)
- ½ teaspoon fennel seeds (lightly crushed)
- ½ teaspoon mustard seeds (lightly crushed)
- 1 teaspoon chopped thyme leaves
- 2 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 6‑rib pork rib roast cut from the loin end, chine bone removed (about 4 pounds)
In a small bowl, blend the garlic with the olive oil, coriander seeds, fennel seeds, mustard seeds, and thyme to form a chunky paste. Set aside.
Meanwhile, place the roast in front of you so that rib bones point up. Using a very sharp knife gradually cut loin away from rack of bones starting where meat meets rib bones, leaving 2 inches of meat attached to bones. Do not cut meat off bones completely, it should open like a book in front of you. Generously season all of the meat with salt and pepper. Then rub the garlic and spice paste all over the pork roast. Tie meat back onto bones with kitchen string looped between each rib bone. Wrap the meat in a double later of plastic wrap, lay it on a plate and refrigerate at least 24 hours and as long as 5 days.
When ready to roast bring the meat to room temperature.
Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 350°. Continue roasting the pork for 25 to 35 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 130° for slightly pink, 135° for medium and 140° for completely cooked through. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.