INGREDIENTS  

8 pounds pork crown roast (14 – 16 ribs)
1 1/2 tablespoons olive oil -extra virgin
1 tablespoon minced garlic
2 teaspoons dried thyme (opt)
1 1/2 teaspoons salt
freshly ground black pepper to taste

DIRECTIONS                       

• Preheat oven to 325°F.
• Rub pork roast with a light coat of oil and season to taste with salt, pepper and minced garlic. Cover the tops of the bones with foil to prevent excessive browning.
• Place roast on a rack in a shallow roasting pan, bone end up. Roast uncovered 2-3 hours or until meat thermometer registers 160º.
• Remove from oven and cover with foil, letting it sit 10 minutes while it continues to cook.
• To serve, remove the foil at the tips of the ribs and decorate with crab apples or paper frills, if desired.