Fennel-Rubbed Pork Rib Roast

Ingredients

• 0.5 cup apple juice 
• 0.8 teaspoon pepper black divided freshly ground
• 3 cups less-sodium chicken broth fat-free divided
• 2 teaspoons fennel seeds 
• 2 tablespoons flour all-purpose
• 3  garlic cloves minced
• 5 pound center-cut 8-blade pork rib roast 
• 0.5 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

1. Preheat oven to 40
2. Place fennel seeds in a clean spice or coffee grinder; pulse until coarsely ground.
3. Combine fennel, 1/2 teaspoon freshly ground black pepper, salt, and minced garlic in a small bowl; rub evenly over roast. Spray roast lightly with cooking spray.
4. Place roast on the rack of a shallow roasting pan coated with cooking spray.
5. Pour 2 cups broth into pan; place rack in pan.
6. 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 15
7. Remove roast from pan; let stand, uncovered, 10 minutes before carving. Slice vertically between each rib bone.
8. Place a zip-top plastic bag inside a 2-cup glass measure.
9. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
10. Drain drippings into pan, stopping before fat layer reaches opening; discard fat.
11. Add apple juice to pan.
12. Combine remaining 1 cup broth and flour, stirring with a whisk.
13. 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.
14. Remove from heat; stir in remaining 1/4 teaspoon black pepper.
15. Serve with pork.