I bought this rack of pork from costco today and am going to roast it for dinner tonight. I'm not going to brine it as I see that it is already enhanced with pork stock. Anybody have any interesting preparations for this cut? Rub? Sauce? Thanks.
Former CHOW Senior Food Editor Jill Santopietro knows not to throw her bird directly into a roasting pan, where the pan juices may get lost. Instead, she improvises when she finds herself without a roasting rack.
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