Description Edit

Makes 8 to 10 servings.

Ingredients Edit

Pork roast Edit

Rice stuffing Edit

Directions Edit

  1. Place meat in shallow roasting pan, rib bones up.
  2. Season with salt and pepper.
  3. Wrap tips of bones in foil to prevent excess browning.
  4. Insert meat thermometer so ball reaches center of thickest part but does not rest in fat or on bone.
  5. Do not add water or cover.
  6. Roast on lowest oven rack at 325 °F for 2 hours.
  7. Meanwhile, cook celery and onion in butter until tender in large skillet over medium heat.
  8. Remove from heat; stir in rice, apples, pecans, raisins, salt and poultry seasoning.
  9. Fill center of roast with stuffing.
  10. Bake remaining stuffing, if any, in covered baking dish.
  11. Cover stuffing with foil and roast 1½ to 2 hours longer, until meat thermometer registers 170 °F.
  12. To serve, remove foil and strings (if any); cover bone ends with paper frills.
  13. Let meat stand about 15 minutes.
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