Crown Roast of Pork with Rice D'Orange

Description
Makes 8 servings, 2 ribs each

Ingredients

 * 1 crown roast of Pork, 16 ribs
 * 3 teaspoons salt, divided
 * 1/4 teaspoon ground red pepper
 * 1 cup chopped Onion
 * 1 tablespoon butter or margarine
 * 1 teaspoon ground thyme
 * 1/2 cup seedless raisins
 * 1/2 cup orange juice
 * 1/4 cup dry sherry
 * 6 cups hot cooked rice (cooked in chicken broth)
 * 2 tablespoons grated orange peel, divided
 * 2 oranges, peeled and sectioned

Directions

 * 1) Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons salt and pepper.
 * 2) Place ribs down, in shallow pan.
 * 3) Roast at 325 degrees, basting occasionally, for about 2-1/2 hours or until meat at center registers 165 degrees on meat thermometer.
 * 4) Meanwhile, cook Onion in butter until soft but not brown.
 * 5) Add remaining 1-1/2 teaspoons salt, thyme, raisins, orange juice and sherry.
 * 6) Cover and cook over low heat about 5 minutes or until raisins are plump.
 * 7) Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well.
 * 8) About 15 minutes before the meat is done, remove from oven.
 * 9) Pour off pan juices and reserve to make gravy, if desired.
 * 10) Turn roast, rib ends up. Fill center with orange rice.
 * 11) Spoon remaining rice around roast.
 * 12) Cover with foil to prevent drying of rice and return to oven until meat is fully cooked.
 * 13) Sprinkle with remaining 1 tablespoon orange peel and garnish with orange sections before serving.