Fennel-Rubbed Pork Rib Roast

2 tsp. fennel seeds
3/4 tsp. white pepper
1/2 tsp. salt
3 garlic cloves, minced
1 5lbs. center-cut 8-blade pork rib roast
3 cups chicken broth
1/2 cup apple juice
2 tbsp. flour

Place fennel seeds in a clean spice or coffee grinder; pulse until coarsely
ground. Combine fennel, 1/2 tsp. pepper, salt, and minced garlic in a
small bowl; rub evenly over roast. Spray roast lightly with cooking spray.

Place roast on the rack of a shallow roasting pan coated with cooking
spray. Pour 2 cups broth into pan; place rack in pan. Bake at 400° for 30
minutes. Reduce oven temperature to 350° (do not remove roast from oven);
bake an additional 40 minutes or until a thermometer registers 155°.
Remove roast from pan; let stand, uncovered, 10 minutes before carving.
Slice vertically between each rib bone.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into
bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully
snip off 1 bottom corner of bag. Drain drippings into pan, stopping before
fat layer reaches opening; discard fat. Add apple juice to pan. Combine
remaining broth and flour, stirring with a whisk. Add flour mixture to
pan. Bring to a boil over medium-high heat, stirring constantly with a
whisk. Boil 1 minute or until thickened, stirring constantly. Remove from
heat; stir in remaining pepper. Serve with pork.

8 servings