![Standing Pork Rib Roast with Cracklings](https://cdn.statically.io/img/www.foodandwine.com/thmb/GB1DIMX1zxJH2TUHFCMo3U1vYiA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/standing-pork-rib-roast-with-cracklings-XL-RECIPE1217-836db394e1ba47b9878d6144e4787d47.jpg)
Ingredients
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One 8-rib pork loin roast with skin (about 5 1/2 pounds)—ribs frenched, skin scored at 1/2-inch intervals and tied
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1/2 cup kosher salt
Directions
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Place the pork loin on a rimmed baking sheet. Season generously all over with 1/4 cup of the salt, then sprinkle the skin with the remaining 1/4 cup of salt to create a thin layer of salt over it; be sure to push the salt into the crevices in the skin at each score. Refrigerate uncovered overnight.
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Let the pork stand at room temperature for 3 hours. Preheat the oven to 275°. Set a rack in a large roasting pan. Using a damp towel, brush the excess salt off the roast, then transfer to the pan skin side up. Bake for about 1 hour and 30 minutes, until an instant-read thermometer inserted in the thickest part registers 115°.
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Increase the heat to 450° and continue to roast for about 50 minutes longer, until the skin is crisp and an instant-read thermometer inserted in the thickest part registers 135°. Transfer the roast to a carving board and let rest for 30 minutes. Remove and discard the ties. Using a sharp serrated knife, slice the meat and serve.