Pork Rib Roast with Pear-Thyme Sauce
George Mahaffey serves his succulent roast pork with a sweet pear-cider glaze. Pear cider is available at specialty food stores and many farmers' markets, or use apple cider. Although the 10-rib roast is best suited to serve 10 people, Mahaffey has found that it can stretch to serve the unexpected guests that often show up at his house. At carving time, cut down along both sides of each bone. This will produce slightly smaller rib portions and an extra slice of meat between the ribs.
Allow time for the prepared pork to refrigerate overnight before roasting.
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