Servings: 1 to 2 ribs per person

1 8-9 pound crown roast of pork (15-20 ribs), You will probably have to buy 2 racks and tie them together bone side out. You should French each rib (Google How to french pork rib roast) 1 8 to 9 pound crown roast of pork (15 to 20 ribs), You will probably have to buy 2 racks and tie them together bone side out. You should French each rib (Google How to french pork rib roast)
 
1 Tbsp chopped fresh thyme (or 1 teaspoon dried) 1 Tbsp chopped fresh thyme (or 1 teaspoon dried)
 
1 Tbsp chopped fresh sage (or 1 teaspoon dried) 1 Tbsp chopped fresh sage (or 1 teaspoon dried)
 
1 Tbsp chopped fresh rosemary (or 1 teaspoon dried) 1 Tbsp chopped fresh rosemary (or 1 teaspoon dried)
 
2 teaspoons kosher salt 2 teaspoons kosher salt
 
1/4 teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
 
2-3 cups of chicken broth 2 to 3 cups of chicken broth
 
1 cup of water 1 cup of water
 
Stuffing: subheading: Stuffing:
3-4 Tbsp Butter 3 to 4 Tbsp Butter
 
Use 2 king size loafs of day old bread cubed 1/2 inch pieces let the bread sit out in open air for a day to get stale Use 2 king size loafs of day old bread cubed ½ inch pieces let the bread sit out in open air for a day to get stale
 
3 4-5 inch links of Italian sausage casing removed 3 4 to 5 inch links of Italian sausage casing removed
 
1 cup finely chopped onion 1 cup finely chopped onion
 
1 cup finely chopped celery 1 cup finely chopped celery
 
1.5 - 2 tart Granny Smith apples, peeled, cored, chopped (about 2 cups) 1.5 to 2 tart Granny Smith apples, peeled, cored, chopped (about 2 cups)
 
1/4 cup fresh parsley ¼ cup fresh parsley
 
handfull of toasted chopped walnuts handfull of toasted chopped walnuts
 
1 teaspoon fresh chopped sage (or 1/2 teaspoon dry) 1 teaspoon fresh chopped sage (or ½ teaspoon dry)
 
1 teaspoon fresh chopped thyme (or 1/2 teaspoon dry) 1 teaspoon fresh chopped thyme (or ½ teaspoon dry)
 
1 teaspoons fresh chopped Rosemary (or 1/2 teaspoon dry) 1 teaspoons fresh chopped Rosemary (or ½ teaspoon dry)
 
Salt and freshly ground black pepper Salt and freshly ground black pepper

Start this recipe at least 48 hours before cooking
First Brine the pork for 24 hours in a salt water brine with tyme, peppercorns, bay leaves and a chopped onion over night. Then rinse and re-season with sage, rosemary , tyme, salt and pepper. Then wrap with saran and back to the frig for another 24 hours. . Let roast sit (wrapped) at room temperature for an hour before roasting.
Stuffing- sit out the sliced bread with the crust removed overnight then stick in the oven and broil on low for 1 to 2 minutes. Then cut into cube into ½ inch pieces
Remove casing from the sausage and saute until lightly brown. chop into pieces Also brown the pieces of the pork you remove when frenching the bones. Remove the pork and saute the celery and onion in olive oil on low heat until translucent then add the parsley, thyme, and sage and the apples. Add the butter in the pan, then add the cubed bread, and stir to coat the bread pieces with the melted butter.
Return the sausage to the pan and gently mix. Season to taste with salt and pepper. At this time you can add the toasted walnuts. I like to chop them.
Take the ribs and tie them add a piece of foil on the bottom to cover the hole
Fill the center of the crown loosely with stuffing you can fill it up high but do not pack it. Whatever extra stuffing you have, place in a separate, buttered, oven proof pan add a little chicken broth. Cover the tips of the ribs with aluminum foil to prevent scorching of the bones and place a piece of aluminum foil over the stuffing. Add a half inch of water to the pan.
Roast the pork rib loosely cover with a piece of foil- 1 sheet on top not tight. Roast at 275 on convection. Cook until a meat thermometer inserted deep into center of meat (do not touch bones, which are on the outside of the roast) registers 160 to 165°F, about 4 to 4.5 hours. Remove the aluminum foil from the stuffing for the last half hour to let brown
add some chicken broth and a little melted butter to the remaining stuffing, and bake it (next to or under roast, starting 1.5 hours before roast is done.
When the pork is removed covered with foil and let rest for 30 minutes
To carve the pork, steady the roast with a fork, with a large sharp knife, cut down through each rib to detach the pork chops.