Citrus Marinated Pork Rib Roast

This was my first time cooking a pork rib roast.  It looks all fancy-schmancy, but it was really easy to make.  The butcher will "french cut" (remove the meat around the ends of the ribs) the roast for you, if it doesn't come that way, but I found it this in the meat case.  And I love that it's affordable, too!  I didn't marinade overnight, just while we were at church.  But I think I'll try to remember to marinate overnight next time.

Citrus-Marinated Pork Rib Roast

1. Two 5-bone pork rib roasts, about 4 pounds each
2. 6 garlic cloves
3. 6 whole cloves
4. 3 lemons, zested and juiced
5. 3 oranges, zested and juiced
6. 20 fresh bay leaves  (I used about 8 dry leaves)
7. 8 rosemary sprigs (I used dry, and I just added a tablespoon or two)
8. 1/2 cup extra-virgin olive oil
9. Salt and freshly ground pepper
10. 
    
    1. Using a paring knife, make three 1-inch-deep slits on the fatty side of each pork rib roast closest to the bones. Stud the garlic cloves with the whole cloves and stuff them into the slits.
    2. In a baking dish, combine the ingredients, except for the pork.  Mix well.  Add the pork and turn to coat. Cover and refrigerate overnight, turning occasionally. Bring the pork rib roasts to room temperature before roasting.
    3. Preheat the oven to 350°.  Remove one roast from the marinade.  In a large skillet, brown the roast on all sides, over moderate heat.  Return roast to marinade and repeat with remaining roast.  
    4. Cover the roasts and roast for about 1 hour and 20 minutes, rotating the pan once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 140°. Transfer the pork to a cutting board and let rest for 20 minutes. Cut the pork between the rib bones into 10 chops. Transfer to plates and enjoy!

    Recipe and picture from foodandwine.com.  I altered the recipe from theirs.