Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    crown roast of pork -- 14 to 16 ribs
                        salt
                        red pepper
   1      cup           chopped onion
   1      tablespoon    butter or margarine
   2      teaspoons     salt
   1      teaspoon      thyme
     1/2  cup           seedless raisins
     1/2  cup           orange juice
     1/4  cup           dry sherry
   6      cups          hot cooked rice -- cooked in chkn.
                        -- brth
   2      tablespoons   grated orange peel
   2                    oranges -- peeled and
                        -- sectioned

Preparation:

Have meat man prepare crown roast. Season inside and out with salt and pepper. Place, ribs down, in shallow pan. Roast at 325 egrees, basting occasionally, for about 2 1/2 hours or until meat at center registers 165 degrees on meat thermometer. Meanwhile, saute onions in butter until soft but not brown. Add salt, thyme, raisins, orange juice, and sherry. Cover and cook over low heat about 5 minutes or until raisins are plump. Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well. About 15 minutes before the meat is done, remove from oven. Pour off pan juices and reserve to make gravy, if desired. Turn roast, rib ends up. Fill center with orange rice. Spoon remaining rice around roast. Cover with foil to prevent drying of rice and return to oven until meat is fully cooked. Sprinkle with remaining orange peel and garnish with orange sections before serving. Makes 7 to 8 servings, 2 ribs each.