FreeFrom Carbonnadoed Rack or Ribs of Pork
This recipe comes from Robert May’s Accomplish’t Cook, published in 1660 - but it tastes just as good now as it did then.
1.5 kilo / 3 1/2lb approximately rack of pork or pork ribs
Lay the rack or spread the ribs out on a baking tray. Sprinkle with the sea salt and the fennel seeds and leave for at least 1 hour. If you are using a rack, roast it in a moderately hot oven (190C /375F/Gas Mark 5) for 30 minutes per 450g / 1lb. (It will take a very long time to cook through on a barbecue.).
Serves 6 - per portion