For the Rib Roast:
16-rib crown roast of pork
3 tablespoons of olive oil
1 teaspoon of ground sage
1 teaspoon of ground thyme
1 teaspoon of garlic powder
2 teaspoons of salt
1/4 teaspoon of black pepper
The Main Courses Chef presents ...
Rib Crown Roast
at The Fatted Café
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The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania
Guard Cat on Duty
The Rib Roast: Preheat oven to 350 degrees. In a small bowl, combine the spices in
olive oil. Rub the spice mixture all over the roast (inside and out). Place roast, bone ends
up, in a shallow roasting pan. With twine, tie the bones into a circle. Fold aluminum foil
over the tops of the bones, if exposed, to prevent burning. Bake the roast for 20 to 25
minutes per pound or until done.

The Rice: In a large sauce pan, melt the butter, and bring the broth to a boil. Then add
the rice and onion, reduce the heat and simmer for about 15 minutes. Remove from
heat, cover and let stand for 10 minutes. Then gently fold in the apricots and pecans.

The Sauce: Melt the butter in a medium sauce pan over low heat. Stir in the brown
sugar and sage and cook for one minute. Then stir in the cranberry sauce and pecans
and cook until the mixture begins to bubble.

Serving: Remove the foil from the bone ends. Place the roast on a large platter, bones
pointing up. Mound the rice mixture in the center of the roast. Spoon the finishing sauce
all around the bottom of the roast, or in a dish at the side.
New from Paula Deen at Smithfield.com
Reworked by the Café chef with ingredients
more easily found in a little mountain town.
For the Rice:
2 tablespoons of butter
2 14-oz. cans (3 cups) of chicken broth
2 cups of uncooked wild rice blend
1 small onion, finely diced
1/2 cup of dried apricots, chopped
1/2 cup of dried cranberries, chopped
1/2 cup of chopped pecans
The Apricot Cranberry Sauce:
2 tablespoons of butter
1 tablespoon of brown sugar
1/2 teaspoon of ground sage
1/4 cup of pecans, chopped
2 16-oz. cans of whole-berry cranberry sauce
More PA dishes ...