4- to 5-lb bone-in pork rib roast, preferably center-cut
5 cloves of garlic, peeled
1 1/2 tbsp kosher salt
2 tbsp brown sugar
1/4 cup olive oil
12 large sage leaves
2 tbsp fresh thyme leaves
1 tsp fresh rosemary leaves
1/2 cup apple cider
1 tsp cider vinegar
1/2 tsp kosher salt
2 tbsp orange juice
1/2 tbsp fresh lemon juice
Line a roasting pan with aluminum foil, and place a rack on top. Set aside.
Combine the ingredients for the garlic rub in a food processor and pulse until everything is finely chopped and well-blended. Alternately, you can finely chop the garlic and herbs individually and then whisk them together in a small bowl with the remaining ingredients. Set aside.
If using the cider injection, combine those ingredients in a measuring cup. Set aside.
Pat the roast dry with paper towels. Rub the meat all over with the herb mixture. Place the roast in the prepared pan.
Fill a meat syringe with the marinade and use it to inject the meat in several places with the marinade. Make sure to get the marinade into the thickest parts of the meat. Now, set the roast aside and allow the pork to rest at room temperature, about 2 hours. Alternately, you can cover the roast with plastic wrap and refrigerate it for up to 24 hours. Make sure to bring the meat to room temperature for a couple of hours before you're ready to cook it.
When you're ready to cook, preheat the oven to 250 degrees. Roast the pork until a meat thermometer registers 145 degrees (about 3 to 4 hours). Remove the roast from the oven and tent loosely with aluminum foil. Allow the meat to rest for 30 minutes.
Transfer the roast to a cutting board and slice into individual chops. Serve warm.
I like to cook my pork to 145 degrees, which is a perfectly safe temperature, but which does result in a rosy pink interior. If this is not to your liking and you prefer a whiter interior, you can cook your roast to a higher temperature, but I make no guarantees about the outcome if you do.